Pastry products

144 layers – who wants to do that?

It is a well-known fact that puff pastry is the most difficult type of pastry to produce. It takes many hours to make from scratch, and the lamination in particular – layering butter into 144 layers of dough – calls for a certain skill. Puff pastry is versatile. It can be used both for sweet pastries, perhaps filled with fruit, or for savoury snacks with a filling such as ham.


img 8036

F8036G Puff Pastry Plates flattened, appr. 12 × 12 cm

10 individual sheets, ready rolled and to bake, approx. 45 g per sheet, quick-frozen.

Ingredients: WHEAT FLOUR, margarine (palm fat, water, rapeseed oil, sunflower oil, salt, emulsifier mono- and diglycerides of fatty acids, acid: citric acid, colour carotenes), water.

May contain traces of: eggs, milk.

10 x 450g-box

stove

Nutritional information; Typical values per 100g (as sold)

Energy 1656 kJ / 398 kcal
Fat 25,7 g
- of which saturates 14,2 g
Carbohydrate 35,5 g
- of which sugars 0,5 g
Protein 5,2 g
Salt 0,46 g

img 8060

F8060G Puff Pastry Plates flattened, appr. 32,5 x 21,5 cm

10 individual sheets, ready rolled and to bake, approx. 300g per sheet, quick-frozen. Size of sheet: 325 x 215 mm.

Ingredients: WHEAT FLOUR, margarine (palm fat, water, rapeseed oil, sunflower oil, salt, emulsifier mono- and diglycerides of fatty acids, acid: citric acid, colour carotene), water.

May contain traces of: eggs, milk.

3 x 3kg-box

stove

Nutritional information; Typical values per 100g (as sold)

Energy 1683 kJ / 404 kcal
Fat 26,2 g
- of which saturates 14,3 g
Carbohydrate 35,4 g
- of which sugars 0,9 g
Protein 5,6 g
Salt 0,44 g