Crossy Freeze
CODE - i12820Specially formulated improver for croissant and other laminated dough. It can be used for all kinds of frozen doughs like wheat based, multigrain, laminated and folded doughs...Read More
- Provides high freezing and thaw tolerance.
- Gives good flaking in croissants and Danish pastries.
- Imparts high dough strength and volume.
- Adds excellent flavour and malty taste.
USAGE : Improver for all laminated doughs. A specially formulated improver for all types of frozen laminated doughs
DOSAGE : 2
Available Pack Sizes :
10 KG PAPER BAG
Description
Crossy Freeze is a low dosage improver specially designed for use in all kinds of frozen laminated doughs. It improves the stability of dough when frozen and allows for better end product properties. It imparts high freezing and thaw tolerance to the dough. Improves lamination by giving good flakiness to the laminated products like croissant and Danish pastries. Improves the volume of the products post freezing and thawing. It also enhances the taste profile of the products by adding a malty flavour profile to the product.
Key Ingredients
Malted barley flour, Cereal Amylase, Enzyme blend
Method
Simply add 2% of Crossy freeze to the flour while preparing the dough and follow your standard baking process for laminated doughs. No need of any special change in the baking method or process.
