Ingredients

Group 1
Ingredient
KG
Water at 40°C (105°F)
2.440
Fresh yeast
0.150
Milk powder
0.080
Clean Label Danish Improver
0.070
Sugar
0.050
Salt
0.050
Butter
0.060
Malt (inactive)
0.020
Water
1.160
Egg
0.120
Fermdor W Germ Liquid
0.080
Total Weight: 4.280
Group 2
Ingredient
KG
Butter
1.000
Total Weight: 1.000

Method

1. Mix group 1 for 6 minutes slow, 3 minutes fast speed.
2. The finished dough temperature should be 20-22°C.
3. Rest the dough at 8-10°C for 120 minutes.
4. Fold the butter from group 2 into the dough and do two half turns (9-11mm) and rest in a chiller for 60 minutes.
5. Do one half turn and let it rest in a chiller for a further 30 minutes.
6. Pin to the desired thickness (e.g. 2.5mm).
7. Cut into triangles and roll into a croissant shape.
8. Prove: 30-40 minutes at 28°C, 85% relative humidity.
9. Bake: 220-230°C for 10-15 minutes.

Ingredients

Group 1
Ingredient
KG
Water at 40°C (105°F)
2.440
Fresh yeast
0.150
Milk powder
0.080
Clean Label Danish Improver
0.070
Sugar
0.050
Salt
0.050
Butter
0.060
Malt (inactive)
0.020
Water
1.160
Egg
0.120
Fermdor W Germ Liquid
0.080
Total Weight: 4.280
Group 2
Ingredient
KG
Butter
1.000
Total Weight: 1.000

Method

1. Mix group 1 for 6 minutes slow, 3 minutes fast speed.
2. The finished dough temperature should be 20-22°C.
3. Rest the dough at 8-10°C for 120 minutes.
4. Fold the butter from group 2 into the dough and do two half turns (9-11mm) and rest in a chiller for 60 minutes.
5. Do one half turn and let it rest in a chiller for a further 30 minutes.
6. Pin to the desired thickness (e.g. 2.5mm).
7. Cut into triangles and roll into a croissant shape.
8. Prove: 30-40 minutes at 28°C, 85% relative humidity.
9. Bake: 220-230°C for 10-15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Croissant

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