Place the colored dough on top then roll out at 2 mm. Cut triangles of 17 x 6,5 m then roll into croissant of 20 g.
Final Fermentation
120 min at 28ºC - R.H. 85%
Before baking
Brush with Sunset Glaze
Baking
Oven temperature
210ºC in deck oven with initial steam
Baking time
17 min.
About this recipe
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
