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My mini croissants

The new “My mini croissants” family product range by alfa pastry has unique, mouthwatering flavors that will be the most delicious, sweet treat for everyone!!!

“My mini croissants” butter

“My mini croissants” with butter flavor 15 mini croissants with a fluffy filo sheet that smells of butter!

INGREDIENTS

Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), citric acid, colouring: beta carotene, flavouring], milk butter 10%, sugar, yeast, whole milk, salt, egg, flavorings, dough improver: (wheat flour, emulsifier: mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch.

BAKING INSTRUCTIONS

  1. Preheat the oven to 180°C-200°C (355-390°F).
  2. Place the mini pies on a tray after greasing it with a little butter or oil
  3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

“My mini croissants” praline

“My mini croissants” with praline filling, in the shape of a strudel where the rich filling of scrumptious praline is deliciously combined with the fluffy filo sheet!

INGREDIENTS

Dough 78%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acid: citric acid, colouring: beta-carotene, flavouring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and di-acetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 22%: Praline: [sugar, vegetable oils (sunflower oil, cottonseed oil, palm oil), cocoa powder, modified starch, hazelnut paste 5%, wheat fibers, dextrin, emulsifiers: (soy lecithin, polyglycerol polyricinoleate), flavorings (contain peanuts), vanillin.

BAKING INSTRUCTIONS

  1. Preheat the oven to 180°C-200°C (355-390°F).
  2. Place the mini pies on a tray after greasing it with a little butter or oil
  3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

“My mini croissants” millefeuille

“My mini croissants” with millefeuille cream filling, 12 mini croissants where the fluffy strudel-shaped filo sheet harmoniously embraces the delicious millefeuille cream in a feast of flavors!

INGREDIENTS

Dough 68%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acidity regulator: citric acid, colouring: betacarotene, flavouring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 32%: Milk 60%, sugar, corn starch, egg, dairy cream: (dairy cream, stabilizer: carrageenan), milk butter, vanillin.

BAKING INSTRUCTIONS

  1. Preheat the oven to 180°C-200°C (355-390°F).
  2. Place the mini pies on a tray after greasing it with a little butter or oil
  3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

“My mini croissants” apricot

“My mini croissants” with apricot cream filling, 12 mini croissants with the yummiest apricot filling inside a fluffy foil and creating a wonderful tasting experience that no one can resist!

INGREDIENTS

Dough 68%: Wheat flour, water, margarine: [palm oil, palm stearin, soybean oil, water, salt, emulsifiers: (mono- and di-glycerides of fatty acids, polyglycerides of fatty acids), acidity regulator: citric acid, colouring: beta carotene, flavoring], milk butter 8%, sugar, yeast, dough improver: (wheat flour, emulsifier: mono- and diacetyl tartaric acid esters of mono- and di-glycerides of fatty acids, anti-caking agent: calcium carbonate, flour treatment agent: ascorbic acid, wheat enzymes), salt, flavorings, vanillin, colouring: carotene, pea protein, sunflower oil, dextrose, modified corn starch. Filling 32%: Apricots 50%, glucose - fructose syrup, sugar, acidity regulator: citric acid, gelling agent: (pectin, sodium alginate), preservative: potassium sorbate, traces of sulfur dioxide, acidity regulator: calcium citrate, flavoring.

BAKING INSTRUCTIONS

  1. Preheat the oven to 180°C-200°C (355-390°F).
  2. Place the mini pies on a tray after greasing it with a little butter or oil
  3. Bake the pies for 20-25 minutes (depending on the performance of your oven) until they turn golden brown.

BAKING
TEMPERATURE

180°C-200°C (355-390°F).

STORAGE
IN THE REFRIDGERATOR

+2°C 24 hours

BAKING
TIME

20-25'

STORAGE
IN THE FREEZER

-18°C UNTIL THE EXP. DATE -6°C 1 WEEK

QUALITY SYMBOLS

QUALITY SYMBOLS

QUALITY SYMBOLS

QUALITY SYMBOLS

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