Ingredients

Group 1
Ingredient
KG
Flour
1.670
Sugar
0.225
Salt
0.033
Clean Label Danish Improver
0.006
Lamination fat
1.000
Water
0.800
Butter
0.200
Fermdor W Germ Liquid
0.080
Fresh yeast
0.070
Total Weight: 4.084

Method

1. Place all the ingredients (except the lamination fat) into a spiral mixing bowl mix for 5 minutes slow, 5 minutes fast speed.
2. Rest the dough in the fridge for 10 minutes.
3. Laminate the fat to soften it to dough temperature.
4. Turn the dough.
5. Leave the dough to rest for 10 minutes.
6. Turn the dough again.
7. Line the dough at 3mm thick and cut your required shape and size for croissant, fold and roll.
8. Prove for 45-60 minutes at 29°C, 80% relative humidity.
9. Bake at 180°C for 17 minutes.
10. Leave to cool and glaze to finish.

Ingredients

Group 1
Ingredient
KG
Flour
1.670
Sugar
0.225
Salt
0.033
Clean Label Danish Improver
0.006
Lamination fat
1.000
Water
0.800
Butter
0.200
Fermdor W Germ Liquid
0.080
Fresh yeast
0.070
Total Weight: 4.084

Method

1. Place all the ingredients (except the lamination fat) into a spiral mixing bowl mix for 5 minutes slow, 5 minutes fast speed.
2. Rest the dough in the fridge for 10 minutes.
3. Laminate the fat to soften it to dough temperature.
4. Turn the dough.
5. Leave the dough to rest for 10 minutes.
6. Turn the dough again.
7. Line the dough at 3mm thick and cut your required shape and size for croissant, fold and roll.
8. Prove for 45-60 minutes at 29°C, 80% relative humidity.
9. Bake at 180°C for 17 minutes.
10. Leave to cool and glaze to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Croissant

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