32972 - Pain Raisins Lunch Fine Butter Lenotre (30G) - C230 - Bridor
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
|BRIDOR. SHARE THE BAKERY CULTURES OF THE WORLD.
A pain aux raisins with a smooth centre, sprinkled with delicious, naturally sweet raisins steeped in creamy confectioner's custard.
Tray arrangement : 12 items on a tray counter2C
Preheating : 190°C
Baking : approximately 15-17 min at 165-170°C, open damper counter2C
Rack in a temperature : 15 min at room temperature
Bridor showcases the principle of traditional French baking. Their best bread is baked in a stone floor ovens to create the artisanal appearance as well as crust. Bridor's pastries is slow-kneaded, gently rolled and raise. They are then long-heated for a natural and charming flavours.