Recipe: White wheat flour - 10 kg
Croissant premix - 1,7 kg
Yeast - 0,6 kg
Sugar - 0,6 kg
Butter or dough margarine - 0,5 kg
Water - 4,5 kg (4°C)
Preparation: Mix all the ingredients, except for margarine, at slow speed for about 5 minutes. Add the margarine and mix at high speed for 6 minutes more. Roll the dough and keep refrigerated for about 1 hour. Keep at 38 - 40°C, humidity 75 - 80% for about 90 minutes for fermentation. Before baking, fill the croissant by injection with cocoa termostable cream DELICE nuts-flavoured. Bake at 190 - 200°C for about 18 - 19 min, steam spraying for about 10 sec.
All items available in 10 kg and 1 kg retail bag