Pastries

Mini butter croissant, (frozen), Oven: 350°F for approx. 20 minutes 150 units per box each 0.9 oz each, Bindi

Large Butter Croissant, (frozen),  Oven at 329-338 F for 15-18 minutes  50 units per box · 2.8 oz each, BIndi

Croissant Almondine, almond paste and toasted almonds topping, (frozen),  Thawing 30 MIN at 20°C (68°F)  Baking 18-20 MIN at 180°C (356°F) 60 units 3.53oz each, Bridor pastry collection

A soft, pure butter dough and creamy cinnamon filling. (frozen) Bridor Thawing 40-50 min at 20°C (68°F) Baking 20-24 min at 177°C (351°F) 30 units 130 g / 4.59 oz...

Pain au chocolat, (frozen), Bindi Oven: 350°F for approx. 30 minutes 60 units per box 2.6 oz each.

Pre-sliced (pre-backed croissant buns), 80 units per box 2.5 oz each. (frozen). Bridor Thawing 60 MIN at 20°C Baking 4-5 MIN at 205°C 

Mini butter croissant, (Ready to bake) Oven: 10-12 minutes at 340°F (170°C) until golden and flaky. 200 units per case • 0.88 oz / 25 g each • Banquet d’Or...

Small butter croissant, (Ready to bake) Oven: 18–22 minutes at 330°F (165°C) until golden and flaky. (220 units,1.41oz, 40g each) Banquet d’Or pastry collection

Large Butter Croissant, (Ready to bake) Oven: 26–30 minutes at 330°F (165°C) until golden and flaky. (70 units, 2.82oz 80g each), Banquet d’Or pastry collection

Filled with chocolate hazelnut cream. (frozen) Bindi Bake fat 356-374 F for 25 minutes 50 units, 2.8oz each

(Pastry Cream–Filled Croissant) Cornetto alla Crema, (frozen), Bindi Bake fat 356-374 F for 25 minutes 50 units, 2.8 oz each

Vegan Croissant, (frozen), Bindi Heat the oven to 356 – 374 F and bake for about 20 Mins 48 units per box · 2.6 oz each