Baking the best croissants on a professional scale| Puratos

Ingredients for every croissant

Ingredients to create the croissant basis
Add flavour and texture to your croissant

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Fruit fillings with a delicious taste of nature. Perfect to use in fresh and frozen patisserie and bakery applications before and after baking. Discover them now!

Our Croissant Recipes

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At Puratos, we pride ourselves on having the expertise and solutions to support every type of production, from artisan bakeries to large-scale industrial operations.

A story of the croissant: Is croissant French or Austrian?

The croissant has roots in both Austrian and French culinary traditions. It originated as the kipferl, a crescent-shaped pastry from Austria, with a history dating back to the Middle Ages. However, the most famous legend is that it was created to celebrate the defeat of the Ottoman Empire during the Siege of Vienna in the 17th century. It is said that Viennese bakers made pastries resembling the crescent moon on the Ottoman flags. In the early 19th century, Austrian baker August Zang introduced the croissant to France, where it was adapted by replacing the original brioche dough with a leavened puff pastry. While the croissant's origins are Austrian, it became a symbol of French cuisine after the French refined and popularised it.

What are the ingredients in a croissant?

A traditional croissant is made with a few key ingredients. The base starts with flour, which can be either all-purpose or bread flour. Butter or margarine is a crucial component, used generously to create the croissant's signature flaky layers. Yeast is added for leavening the dough, helping it rise and achieve its light, airy texture. Milk is often incorporated to add richness to the dough. A touch of sugar is used to give the croissant a hint of sweetness, and salt is added to enhance the overall flavour. Water is typically used to bring the dough together, creating a smooth and pliable consistency.

Puratos offers specialised ingredients that can enhance the quality and consistency of croissants.