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 | Bakery 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