Croissants

Ingredients

Unit
Flour 16.000 kg
Water 6.720 kg
Fresh egg 1.600 kg
Yeast 0.800 kg
Salt 0.224 kg
S500 0.240 kg
Sugar 1.600 kg
Butter 1.600 kg
Aristo Croissant Sheets 25 % on dough weigh
total 53.784

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 4 – 5 mins fast.
  • Conventional mixer 7 – 10 mins.
  • Scale dough into 4kg billets.
  • Optional (for extra taste) : Intermediate resting chilled for 75 mins.
  • Laminate with 25% Aristo Croissant Sheets.
  • Do 3 half-turns (16 to 27 final layers).
  • Rest and refrigerate between turns.
  • Process into croissants.
  • Prove at 28°C, 80 – 85% humidity.
  • Prove time approx. 55 – 65 mins.
  • Wash with Sunset glaze CN20.
  • Bake at 180 – 200°C.
  • Baking time 15–20 mins depending on size