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3 minutes
The consequences of inflation are found at breakfast. The traditional croissant is no longer necessarily pure butter, in a bakery or in the supermarket. In question, the increase in raw material prices.
A coffee and a croissant on the terrace, a little pleasure well from home that the world envies us. But there is growing and growing. The original recipe, which dates from the 19th century, is 100 % butter. But there are croissants containing fats with a minimum of butter and a lot of sunflower oil or palm oil. Consumers can be fooled. Are there often oils mixed with butter in pastries?
A baker assumes. With him, he recognizes that his croissants are 100 % pure butter, but that other filled pastries are made, with a mixture of fat. He agrees to reveal the alternative fat. Intended for professionals and sold in two -kilo plates, the mixture contains only 10 % butter. “There is a big inflation of butter. We have been looking as an artisan to find derivative products to replace butter”, Explain Abdel Outama, baker.
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