Custard Turnover, approx. 85 g
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Custard Turnover

Item no.: 10000170

Serve this traditional cockscomb breakfast pastry. The Custard Turnover is baked with wheat flour and eggs, and rolled with segregated margarine. We have added remonce and sprinkled it with pearl sugar and hazelnuts for a great taste.

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Worth knowing about the bread
Baking instructions Baking instructions: Bake directly from freezer for 18-20 min. at 190°C (fan oven). Keep exhaust open.
Ingredients: WHEAT FLOUR (EU), water, vegetable fat and oil (segregated palm oil, rape seed, coconut), sugar, nib sugar, pasteurized EGG, HAZELNUT FLAKES, yeast, apricot seeds, modified starch, salt, vegetable emulsifiers (E 471, E 472e), WHEY POWDER (MILK), stabilisers (E 440, E 412, E 401, E 516, E 450), WHEAT GLUTEN, colours (E 170, E 160a), acidity regulator (E 330), ALMONDS, WHOLE MILK POWDER, flour treatment agent (amylase, xylanase, E 300), natural flavour, glucose syrup, MILK PROTEIN, vitamin A.
Allergens: Contains wheat, milk, eggs, and May contain traces of sesame seeds
Details
Items per package:
48
NetWeight per package:
4080 grams.
Baking time:
18-20 min.
Bakingtemperature:
190 ℃
Weight:
85 grams.
Nutrients per 100 g
Energy: 393kj/1638kcal
Fat: 25 g. - hereof saturated fat: 10 g.
Carbohydrates: 36 g. - hereof sugars: 17 g.
Dietary fibers: 1.3 g.
Protein: 4.6 g.
Salt: 0.4 g.

The classics

Kohberg bakes all the classic pastries and cakes – we call it Danish Pastry, which many of our foreign customers love.

The special taste and texture

Baking good pastry is an art form. At Kohberg, we have many years of expertise and we know how to bake a good cinnamon swirl or the perfect poppy seed pastry.

For the breakfast table or a coffee break

Cakes and pastries can create cosy occasions for many of us, and whether it is that little treat in the morning or the afternoon tea break, Kohberg bakes the most delicious pastries.