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

Milk Substitute

PROBEST 33

3 times consentrated milk, Cost-effective milk alternatives usable in a wide range of applications (Regular ratio PR33 : water=1:2) Can be changed the ratio freely according to preferences. Can be used this product for cake/bread dough, pudding, mousse and so on.

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