Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.615
6.20
Milk powder
0.330
3.30
0.287
2.90
Butter
0.245
2.50
Sugar
0.205
2.10
Salt
0.205
2.10
Malt (inactive)
0.082
0.80
Water
4.755
47.60
Egg
0.490
4.90
0.328
3.30
Total Weight: 17.542
Group 2
Ingredient
KG
%
Butter
4.100
41.00
Total Weight: 4.100
1. Add group 1 ingredients into a spiral mixing bowl.
2. Mix for 6 minutes on slow speed and 3 minutes on fast speed.
3. Dough temperature should be 20-22°C.
4. Rest the dough at 8-10°C for 120 minutes.
5. Fold the butter from group 2 into the dough and do two half turns (9-11mm) and rest in a chiller for 60 minutes.
6. Do one half turn and let it rest in a chiller for a further 30 minutes.
7. Pin to the desired thickness (e.g. 2.5mm).
8. Cut into triangles and roll into a croissant shape.
9. Prove for 30-40 minutes at 28°C, 85% relative humidity.
10. Bake at 220-230°C for 10-15 minutes.
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