Recipe66-Croissant

Croissant

Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.1
Sugar12
Salt1.6
Skim Milk Powder2
Egg10
PALFFY 780LTU8
Water48

Method

Mixing Time
(Fat)↓L5′ M1′
Dough Temperature26℃
Fermentation Time30 min
Fermentation Room27℃/70%
Dividing1800g
Retard Time-5℃ overnight
1st FoldingThree fold ×2 times
2nd Retard Time2-4 hours
2nd FoldingThree fold × 1 time
3rd Retard Time60 min
Final Layer27 layers
Make FormRefer Below
Final Proofing Time60 min
Final Proofing Temperature35℃/80%
Baking Temperature180℃ (Up)
170℃ (Down)
Baking Time18 minutes


*The arrow shows timing to add margarine.

Roll In

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 for 60min at 35℃/80%
  5. Brush the surface of the dough with egg.
  6. Bake it for 18min at 180℃/170℃.

Products Used for This Recipe

PALFFY780LTU
PALFFY 780LTU

Compound margarine with rich buttery taste which melts in your mouth with high overrun.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CLASSICO 760LT

Cost-effective compound margarine with good workability with buttery taste.

  • Packing: 1kg*10
  • Storage: 3℃ – 7℃
  • Shelf Life: 240days

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