CROISSANT 10
CODE - B12570Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. ...Read More
- Improves volume and flakiness.
- Enhances butter taste and flavour.
- Improves dough stability and tolerance.
- High concentrated enzyme blend
USAGE : Concentrate for making perfect croissants & Danish pastries
DOSAGE : 10%
Available Pack Sizes :
10 KG PAPER BAG
Description
Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. With this reliable concentrate, you can be assured of consistent quality croissants every time you bake. Making the croissant has more to do with the science of baking then the skill of shaping and lamination. Selection of the right ingredients will have a major impact on the output product. With our Croissant 10 concentrate preparing crispy, light and flaky croissants become effortless. Our concentrate has been formulated with quality ingredients, which improve the volume, flakiness and dough tolerance. It also enhances the taste and flavor of the butter used to laminate.
Key Ingredients
Milk solids, Malted wheat flavour, Malted Barley flour, Vitamin C
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| CROISSANT 10-B12570 | 100 gm | 10% |
| REFINED WHEAT FLOUR | 900 gm | 90% |
| WATER (4°C) | 500 gm-520 gm | 50%-52% |
| FRESH YEAST/DRY YEAST | 40 gm/15 gm | 4%/1.50% |
| UNSALTED BUTTER (HIGH FAT) | 500 gm | 50% |
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Method
Place all the ingredients in the mixing bowl. Using a spiral mixer, mix at slow speed for 4 minutes and then at high speed for 2 minutes. Dough temperature should be between 16°C to 18°C. Fold the dough and give laminate butter (Temp 20°C). Folding: Variant A (2 double: 6mm), Variant B (1 Single 8 mm, 1 double 8 mm). Variant C (3 single 8 mm). Freeze the laminated dough at 4°C to 6°C for approximately 40 to 60 minutes. Take out the laminated dough, cut and shape as required. Final proofing for 30 to 40 minutes at 28°C under 75% relative humidity. Glaze it with egg wash and bake at 200°C for approximately 20 minutes for 50 gm dough pieces.
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