Chocolate
Croissant
Ingredients & Process
| Ingredient | Baker's % |
|---|---|
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant. Dry. Yeast | 2 |
| Improver | 0.1 |
| Sugar | 12 |
| Salt | 1.6 |
| Skim Milk Powder | 2 |
| Egg | 10 |
| PALFFY 780LTU | 8 |
| Water | 48 |
| Total | 183.7 |
| Ingredient | Baker's % |
|---|---|
| CLASSICO 760LT | 25 |
| Method | |
|---|---|
| Mixing Time | ↓(margarine) L5' M1' |
| Dough Temperature | 26°C |
| Fermentation Time | 30min |
| Fermentation Room | 27°C / 70% |
| Dividing | 1800 g |
| Retard Time | -5°C over night |
| 1st Folding | Three fold ×2 time |
| Retard time | 2-4hour |
| 2nd Folding | Three fold × 1 time |
| Retard time | 60min |
| Final layer | 27 layers |
| Make Form | Below refer |
| Final Proofing | 60 min |
| Proofing temperature | 35°C / 80% |
| Baking temperature | 180°C/170°C |
| Baking Time | 18min |
Make Form & Baking
-
1
Sheet the dough to thickness 4mm.
-
2
Cut the dough into isosceles triangle : 100mm(W) ×210mm(L) ×4mm(H)
-
3
Roll the dough from the edge.
-
4
Take final proofing.
-
5
Brush the surface of the dough with egg.
-
6
Bake it at 180°C/170°C for 18min
Made With Vivo Products
Block Margarine Compound
PALFFY 780LTU
Middle compound type block margarine. It has butter, milk and cream flavor.
Non Dairy Cream
TOPPING ACE HL
Low Fat content High Volume after Whipping Suitable for Cake Decoration Light texture
Block Margarine Vegetable
PALFFY 300HLTM
Higher melting point block margarine than PL300M. It has strong milk flavor.
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