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Breakfast Croissant.jpg

Croissant Dough


Ready to cook dough for 6 croissants

Wheat flour, water, margarine (vegetable fats and oils (palm, rapeseed), water, salt, emulsifiers : mono- and diglycerides of fatty acids, acidity regulator : citric acid), wheat gluten, raising agents (diphosphates, sodium carbonates), wheat dextrose, ethyl alcohol, sugar, salt, flour treatment agent: ascorbic acid.


Nutritional Ingredients

(Typical Values (as sold) per 100g)



Cereals containing gluten, may contain traces of milk


  1. Preheat the oven to 200°C (gas mark 6/7) for a traditional oven or 180°C (gas mark 5/6) for a fan oven.

  2. Remove the packaging by taking the label off as indicated. Remove the dough by twisting the tube.

  3. Unroll the dough and separate into triangles by following the dotted lines.

  4. Roll the dough up towards the tip without squeezing it tight.

  5. Place the croissants on a baking tray. Bake until golden (12 - 15 minutes).

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