FLECHARD CROISSANT TOURAGE PERFORMANCE 99.8% FAT 1KG

The anhydrous fat butter croissant is produced from cream and butter. Manufacturing process consists in separating the butyric milk fat from the non-fat in extracting water and dry matter by centrifugation. The concentrated butter croissant have a melting higher than standard butter. It is packed in 1kg sheet.

• Storage: Frozen