Croissants - Sonplus Toast Export
Pieces
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% Salt
- 400 g - 4% Yeast
- 500 g - 5% Sugar
- 30 g - 0.3% Sonplus Toast Export
- 5000 g - 50% Water (2ºC) approx.
Add:
- Butter/margarine 25%
Working method
- Mix all ingredients into a dough which is not fully developed
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 10 minutes in refrigerator or freezer
- Fold the margarine or butter into the dough. Dutch or French method. In between give a dougrest (Approx. 10 minutes) in the refrigerator or freezer
- Roll the dough into a slice with a thicknees of approx. 2.5 mm. Cut triangles (18x20x20 cm). Then mould into the shape of croissants
- Final proof: Approx. 60 minutes at 28ºC
- Baking: approx. 18 minutes at 220ºC, with steam
