Delifrance Catalogue 2023-2024

V I E N N O I S E R I E V I E N N O I S E R I E P • 2 3 P • 2 2 “ SW E E T V I E N N O I S E R I E ” “ SW E E T V I E N N O I S E R I E ” RASPBERRY CROISSANT Topped with sugar nibs, can be served as a breakfast alternative. 06357 90g I 48 units/box 21-23 mins 170°C RTB V MINI DANISH ASSORTMENT Custard cream, blackcurrant and apricot and chocolate orange. 84812 35g I 120 units/box 16-18 mins 170°C RTB V ALMOND CROISSANT A butter croissant with a delicious almond filling. 38618 90g I 48 units/box 21-23 mins 170°C RTB V CHOCOLATE TWIST Butter viennoiserie with chocolate chips and custard cream. 10614 100g I 60 units/box 18-20 mins 170°C RTB V CINNAMON SWIRL An indulgent pastry swirl filled with cinnamon. 37603 90g I 60 units/box 15-18 mins 170-175°C RTB V WHITE CHOCOLATE & RASPBERRY PASTRY Topped with sugar nibs. 32288 100g I 60 units/box 23-25 mins 175°C RTB V BUTTER BRIOCHE LOAF French traditional brioche made with eggs and butter. 40731 20.5cm I 400g I 6 units/box 5 hours 4ºC FB V

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