Ευρωπαική Σφολιάτα » Products http://www.eurosfol.gr/en/ Κατεψυγμένα Προϊόντα Ζύμης Tue, 09 Sep 2014 13:47:27 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 Chocolate Croissant http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissant/ http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissant/#comments Wed, 25 Jun 2014 01:52:19 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/chocolate-croissant/ krouasan-sokolatasBAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 20′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissant/feed/ 0 Margarine Croissant http://www.eurosfol.gr/en/προϊόν/croissant/margarine-croissant/ http://www.eurosfol.gr/en/προϊόν/croissant/margarine-croissant/#comments Tue, 24 Jun 2014 10:50:44 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/margarine-croissant/ krouasan-margarinisBAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 20′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/croissant/margarine-croissant/feed/ 0 Mini Chocolate Croissants http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissants/ http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissants/#comments Wed, 25 Jun 2014 01:54:30 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/chocolate-croissants/ Screen Shot 2014-06-25 at 4.42.03 AMBAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water.  (always towards the same direction)  Preheat the oven at 190°C and bake for 15′ minutes. Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

 

 

]]> http://www.eurosfol.gr/en/προϊόν/croissant/chocolate-croissants/feed/ 0 Mini Croissant Margarine http://www.eurosfol.gr/en/προϊόν/croissant/mini-croissant-margarine/ http://www.eurosfol.gr/en/προϊόν/croissant/mini-croissant-margarine/#comments Tue, 24 Jun 2014 10:54:39 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/mini-croissant-margarine/ Screen Shot 2014-06-24 at 1.41.49 PM BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 15′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/croissant/mini-croissant-margarine/feed/ 0 Mini Special Croissant http://www.eurosfol.gr/en/προϊόν/croissant/mini-special-croissant/ http://www.eurosfol.gr/en/προϊόν/croissant/mini-special-croissant/#comments Wed, 25 Jun 2014 01:39:39 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/mini-special-croissant/ Screen Shot 2014-06-25 at 4.36.27 AM

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 15′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/croissant/mini-special-croissant/feed/ 0 Special Croissant with Gouda & Ham http://www.eurosfol.gr/en/προϊόν/croissant/special-croissant-with-gouda-ham/ http://www.eurosfol.gr/en/προϊόν/croissant/special-croissant-with-gouda-ham/#comments Tue, 24 Jun 2014 10:59:51 +0000 http://www.eurosfol.gr/προϊόν/uncategorized/special-croissant-with-gouda-ham/ krouasan-allantikonBAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 20′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

]]> http://www.eurosfol.gr/en/προϊόν/croissant/special-croissant-with-gouda-ham/feed/ 0