Ingredients

Group 1
Ingredient
KG
Flour
32.000
Baktem Red Soft Roll 10% Concentrate
3.200
Yeast
1.300
Water
17.600
Rollex Gold or cake margarine
18.000
Total Group: 1
Total Weight: 72.100

Method

Croissants

1. Place all of the ingredients (except Rollex Gold) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Rest for 5 minutes.
5. Add Rollex Gold.
6. Fold the Rollex Gold into the dough piece and give 1 book and 2 half turns.
7. Rest in a chiller for 15 minutes.
8. Sheet down to 3mm thickness approx, cut into triangles, roll and place on a baking sheet and glaze.
9. Prove for approximately 45-55 minutes.
10. Bake at 230℃ (446℉) for 12-15 minutes.

Ingredients

Group 1
Ingredient
KG
Flour
32.000
Baktem Red Soft Roll 10% Concentrate
3.200
Yeast
1.300
Water
17.600
Rollex Gold or cake margarine
18.000
Total Group: 1
Total Weight: 72.100

Method

Croissants

1. Place all of the ingredients (except Rollex Gold) into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Rest for 5 minutes.
5. Add Rollex Gold.
6. Fold the Rollex Gold into the dough piece and give 1 book and 2 half turns.
7. Rest in a chiller for 15 minutes.
8. Sheet down to 3mm thickness approx, cut into triangles, roll and place on a baking sheet and glaze.
9. Prove for approximately 45-55 minutes.
10. Bake at 230℃ (446℉) for 12-15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Croissant, Danish

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