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Mix mini viennoiserie

Ingredients: Minicroissant with 22% butter: WHEAT flour, butter (MILK) (22%), water, yeast, sugar, iodised salt (salt, potassium iodate), WHEAT gluten, skimmed MILK, vegetable oils (rapeseed), dextrose, MILK proteins, vegetable proteins, flour treatment agent (E300), enzymes.
Mini swirl with 25% pastry cream, 13% butter and 7% sultanas: WHEAT flour, water, butter (MILK) (13%), sugar, sultanas (7%), yeast, whey powder (MILK), iodised salt (salt, potassium iodate), WHEAT gluten, skimmed MILK, vegetable oils (rapeseed, cottonseed), vegetable fats (coconut), whole MILK powder, MILK proteins, dextrose, vegetable proteins, salt, colour (E160a(iii)), flour treatment agent (E300), emulsifiers (E450, E471), thickener (E401), modified starch (E1414), stabiliser (E516), natural flavouring, flavouring, enzymes.
Mini chocolate bread with 19% butter and 10% chocolate: WHEAT flour, butter (MILK) (19%), water, chocolate (sugar, cocoa mass, cocoa butter, emulsifier (E322 SOY)) (10%), yeast, sugar, iodised salt (salt, potassium iodate), WHEAT gluten , skimmed MILK, vegetable oils (rapeseed), dextrose, MILK proteins, vegetable proteins, flour treatment agent (E300), enzymes.

May contain traces of rye, barley, egg, almonds, hazelnuts, pecans.

Nutritional values per 100 g
Energy 1390 kJ / 332 kcal
Fats 16,6 g
- of which saturated 10,6 g
Carbohydrates 38,2 g
- of which sugars10.8 g
Fibre 0,0 g
Protein 6,7 g
Salt 0,96 g

Store in a dry and dark place. Limited shelf life after purchase.
Net weight: 25-30 gram

Article number: 358312

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.