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Oven temperature 165 - 175°C Overall baking time 20 - 22 min. Steam lots Baking Program
Load the frozen pastries into a preheated oven (with vent closed) and bake with lots of steam. After 18 min. open the vent to give the pastries a crisp and crusty surface.
Crunchy chocolate and a buttery laminated yeast dough make this chocolate roll a singular treat.
- buttery croissant pastry in a handy shape
- double filling with crunchy, dark chocolate
- attractively puffy
Glaze after baking.
- only natural flavourings
- no colouring agents
- no flavour enhancers
- no preservatives
- no antioxidants
- no hydrogenated fats/oils
- no palm fats/oils
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