CREDIN CROISSANT
Complete powder product to produce Croissants.
RECIPE
Dough:
CREDIN CROISSANT |
1 kg | 15 kg |
Dry Yeast CREDIN PASTRY |
± 20 g | ± 0,3 kg |
| Or Fresh Yeast | ± 60 g | ± 0,9 kg |
| Water | ± 450 g | ± 6,75 kg |
Margarine for lamination:
CREDIN CROISSANT AND PUFF CUPCAKE |
500 g | 7,5 kg |
PROCEDURE
Knead all ingredients during ± 6 min.
Resting time: ± 10 min.
Wrap the dough with the margarine CREDIN CROISSANT AND PUFF CAKES (margarine for lamination).
Fold the dough (2 x 4) and cover with plastic.
Rest in the refrigerator: ± 15 min.
Laminate the dough to a thickness ± 4 mm .
Form the croissants.
Place in trays previously greased with CREFINO SPRAY.
Proving time: ± 1 h. Paint the dough with egg.
Baking at ± 240 ºC / 250 ºC for ± 15 min.
Note: If the oven is equipped with steam, 1 minute after the beginning of the baking, give a quick steam bath .
SALES UNIT
Bags of 15 kg.
