Category
 
 
Empty Croissant
Weight80 gr
Pieces50 pcs
Baking Time15-16 min
Backing Temperature165-170 °C
 
 
Parmigiano Reggiano PDO 60 months
- Packaging18 kg
- BrandFormaggi.it
- Attributeswhole wheel
 
 
Andoa 70% dark chocolate
- Packaging3 kg
- OriginPeru
- BrandValrhona
- AttributesOrganic