Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Red Soft Roll 10% Concentrate
1.600
10
Yeast
0.650
4.1
Water
8.800
55
Rollex Gold or cake margarine
9.000
56.1
Total Weight: 36.050

Method

1. Add all of the ingredients (except Rollex Gold/cake margarine) into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
2. Leave to rest for 5 minutes.
3. Fold the Rollex Gold into the dough piece and give 1 book and 2 half turns.
4. Leave to rest in the fridge for 15 minutes.
5. Sheet down to 3mm thickness approx, cut into triangles, roll and place on a baking sheet and glaze.
6. Prove for 45-55 minutes.
7. Bake at 230℃ for 12-15 minutes.

Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Baktem Red Soft Roll 10% Concentrate
1.600
10
Yeast
0.650
4.1
Water
8.800
55
Rollex Gold or cake margarine
9.000
56.1
Total Weight: 36.050

Method

1. Add all of the ingredients (except Rollex Gold/cake margarine) into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
2. Leave to rest for 5 minutes.
3. Fold the Rollex Gold into the dough piece and give 1 book and 2 half turns.
4. Leave to rest in the fridge for 15 minutes.
5. Sheet down to 3mm thickness approx, cut into triangles, roll and place on a baking sheet and glaze.
6. Prove for 45-55 minutes.
7. Bake at 230℃ for 12-15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Breakfast

Finished Product

Finished Product

Croissant, Danish