Plant-based Croissant


Working method

  • 5 minutes 1st speed. 5 minutes 2nd speed. 
  • Dough temperature: 18°C.
  • Bulk fermentation: 30 minutes.
  • Lamination: 1 double fold, and 1 single fold (12 layers).
  • Scale: 70g.
  • Intermediate proof: 30 minutes.
  • Make up: Roll out until obtaining a block of 59cm wide by 80cm long. Then cut 30 croissants of 29cm long by 10cm large. 
  • Final fermentation: 2 hours, 30°C at 85% humidity. 

About this recipe

Revolutionize your bakery offerings with this plant-based croissant, featuring innovative ingredients like Mimetic and Sunset Glaze

Not only does this recipe offer a delicious, vegan option for your customers, but it's also proven to have up to 50% less  environmental impact compared to non-vegan croissants. Based on LCA-PEF analysis, every 100T of croissants produced is equivalent to planting 5,000 trees. 

Contact us today to learn more about this sustainable solution for your business.