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| Weight: | 60g, 105g |
| Shelf Life: | 1 year |
| Storage (Temp): | Below - 18°C |
| Packaging: | 60g x 9 pcs / 105g x 12 pcs |
| Method of Preparation: | Defrost, preheat the oven, brush egg wash to the top of puff, bake for 25-30 minutes at 210°C or until fully cooked |
Inquiry - Sardine Puff
