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	<title>Ευρωπαική Σφολιάτα &#187; Products</title>
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		<title>Kourou</title>
		<link>http://www.eurosfol.gr/en/προϊόν/kourou/kourou/</link>
		<comments>http://www.eurosfol.gr/en/προϊόν/kourou/kourou/#comments</comments>
		<pubDate>Tue, 24 Jun 2014 09:59:38 +0000</pubDate>
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		<description><![CDATA[BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray. Apply proofing for 30 minutes at temperature of 30-35°C and relative humidity of 75-80%. Spread with egg yolk diluted in water and bake for 30&#8242; minutes.]]></description>
				<content:encoded><![CDATA[<p><a href="http://www.eurosfol.gr/wp-content/uploads/2014/06/kourou-atomiki.png"><img class="alignleft size-medium wp-image-6186" src="http://www.eurosfol.gr/wp-content/uploads/2014/06/kourou-atomiki-300x156.png" alt="kourou-atomiki" width="300" height="156" /></a><strong><span style="color: #252525;">BAKING INSTRUCTIONS: </span></strong><span style="color: #252525;">Preheat the oven at 190°C. </span><span style="color: #252525;">Place the frozen product on a baking tray. </span><span style="color: #252525;">Apply proofing for 30 minutes at temperature of 30-35°C and relative humidity of 75-80%. <span style="color: #252525;">Spread with egg yolk diluted in water and b</span></span><span style="color: #252525;">ake for </span>30&#8242; minutes.</p>
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		<title>Mini Kourou</title>
		<link>http://www.eurosfol.gr/en/προϊόν/kourou/mini-kourou-with-cheese/</link>
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		<pubDate>Tue, 24 Jun 2014 10:01:55 +0000</pubDate>
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		<description><![CDATA[BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray. Apply proofing for 30 minutes at temperature of 30-35°C and relative humidity of 75-80%. Spread with egg yolk diluted in water and bake for 20&#8242; minutes.]]></description>
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<p><strong><span style="color: #252525;">BAKING INSTRUCTIONS: </span></strong><span style="color: #252525;">Preheat the oven at 190°C. </span><span style="color: #252525;">Place the frozen product on a baking tray. </span><span style="color: #252525;">Apply proofing for 30 minutes at temperature of 30-35°C and relative humidity of 75-80%. <span style="color: #252525;">Spread with egg yolk diluted in water and b</span></span><span style="color: #252525;">ake for 2</span>0&#8242; minutes.</p>
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