INGREDIENTS

Flour, eggs, butter, sugar, water, yeast, spirit, improver, Crème fraîche, salt, rum, colouring.

PRESERVATION

Store at -18°C.

DEFROSTING

Immediate: defrost for 45 mins at room temperature, bake for 3 -3 1/2 hrs at 25-28°C with 50-70% humidity.
Deferred: defrost for max. 15 hrs at 2-4 °C max, bake for 2 1/2 to 3 hrs at 25-28 °C with 50-70% humidity.

BAKING

Rotary oven: 30-35 mins at 135-145°C.
Deck oven: 30-35 mins at 150°C.

PACKAGING