Category
 
 
Mini savoury Sablé Breton round tart shell
- Packaging35 x 8 mm
- BrandLa Rose Noire
 
 
Mini savoury Slim Line round tart shell
- Packaging35 x 10 mm
- BrandLa Rose Noire
 
 
Cream Braid
Weight70 gr
Pieces80 pcs
Baking Time20-24 min
Backing Temperature180-190°C
 
 
Apricot Braid
Weight70 gr
Pieces80 pcs
Baking Time20-23 min
Backing Temperature180-190°C
 
 
10 cm stick – "Passione" savoury mixed cone
- Packaging65 x 25 mm
- BrandLa Rose Noire