Sweeten Sheet Fat Spread
CLASSICO TOSTAR
It has a strong burned butter flavor like caramel. Sheet foam and suitable for pastry items.
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
Star Product
Chocolate
WHITE COMPOUND CHOCOLATE
Compound Cream
ACE 200
Low compound cream Cost efficient / reasonable type High Over Run as a compound cream and it can be used for any cake like mousse, roll-cake, chiffon cake. Can be mixed ACE200 with fresh cream.
More Similar Recipes
View All
Loaves & Sweet Buns
Bagel
Croissants & Viennoiserie
Almond Cruffin
Loaves & Sweet Buns
Butter Roll
Loaves & Sweet Buns
Sweet Bun
Want to learn more about our products?