One croissant
- Energy629kJ 150kcal7%
- Fat6.4g9%
- Saturates3.4g17%
- Sugars3.8g4%
- Salt0.3g5%
of the reference intake*
Typical values per 100g: Energy 1573kJ / 375kcal
Product Description
- 8 Plain croissants made with concentrated butter.
- Back in 1872, Henry William Nevill founded his first bakery and started a proud baking tradition. Almost 150 years later, we also source quality products from France to provide you with delicious bakery favourites.
Information
Ingredients
INGREDIENTS: Wheat Flour, Water, Sugar, Palm Fat, Concentrated Butter (Milk), Yeast, Sunflower Oil, Dried Skimmed Milk, Wheat Gluten, Emulsifiers (Mono- and Di-Glycerides of Fatty Acids, Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids), Thickener (Carboxymethylcellulose), Salt, Coconut Oil, Milk Proteins, Acidity Regulator (Citric Acid), Flavouring (contains Milk), Antioxidant (Ascorbic Acid), Colour (Carotenes).
Allergy Information
- May contain peanuts and nuts. For allergens, including cereals containing gluten, see ingredients in bold.
Storage
Store in a cool, dry place and once opened in an airtight container.
Produced in
France
Number of uses
8
Freezing Guidelines
- Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrosting
- Once defrosted use on the same day and do not refreeze.
- defrost for 3 hours in a cool, dry place
Warnings
- Warning: Plastic bags can be dangerous. To avoid danger of suffocation, keep this bag away from babies and small children..
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
8
Nutrition
| Typical Values | Per 100g | One croissant (40g) |
|---|---|---|
| Energy | 1573kJ / 375kcal | 629kJ / 150kcal |
| Fat | 16.1g | 6.4g |
| Saturates | 8.6g | 3.4g |
| Carbohydrate | 48.9g | 19.6g |
| Sugars | 9.6g | 3.8g |
| Fibre | 2.9g | 1.2g |
| Protein | 7.2g | 2.9g |
| Salt | 0.8g | 0.3g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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