Preparation: 20-25 mins
saturated fats 19g
Dough 80%: [Wheat flour, water, margarine [vegetable oils (palm oil, cottonseed oil and sunflower oil in varying proportions), water, emulsifiers: Mono- and diglycerides of fatty acids and polyglycerides of fatty acids, cooking salt, acids: citric acid and lactic acid, flavoring, colour: b-carotene], butter (10,5%), sugar, yeast, mixture of flour improvers [emulsifiers: mono- and diglycerides of fatty acids, mono- and di-acetyl tartaric acid esters with mono- and diglycerides of fatty acids, rapeseed lecithin), stabilizer: guar gum, soy flour, antioxidant: ascorbic acid, flour treatment agents : ( L-cysteine, enzymes: α-amylase)], skimmed milk powder, cooking salt, pasteurized whole egg, flavoring: vanillin. The percentages refer to the dough]. Filling 20%: [Spread cream cheese product (32%) (pasteurized cow's milk, cooking salt, lactic acid culture, rennet, thickener: guar gum), heat treated turkey meat (23%) [turkey meat (50%), water, cooking salt, potato starch, whey powder, soy protein, spices, dextrose, stabilizers: sodium phosphate, carrageenan and xanthan, antioxidant: sodium ascorbate, flavor enhancer: monosodium glutamate, preservative: sodium nitrite], whey cheese Myzithra, water, wheat semolina, Feta cheese, cooking salt, egg white powder. The percentages refer to the filling].
The product contains ingredients of wheat (gluten), milk (lactose), egg, soy and may contains traces of nuts, celery, mustard and sesame seeds.
Place the croissants in a baking tray while you preheat the oven ate 1800C (3600F) (preferably fan assisted oven). Bake for approximately 15’-20’.
In the refrigerator: : 24 hours
In the freezer (**): 1 month(**) -12°C: 1 month
In deep freeze (***) -18°C: Up to date of expiry
Attention: Do not refreeze!
Not suitabla for microwave oven!