Croissant Mix

Powder mixture to prepare leafing croissant with high volume and long shelf life.

Direction for Use :

Daphne Croissant Powder Mix —– 500g

Water (5 C) —————–220g

Pastry Margarine———-26,5 g

Yeast ———————— 1850g

Total Weight ————— 762.5 g

1. Add water, yeast and croissant powder mix and knead the dough at siow speed for 2-4 min.

2. Add 26,5g pastry margarine and knead the dough at medium speed for 2-4 min.

3. Let the dough rest for 10 min.

4. Roll the dough and margarine 1×3

5. Let the dough rest for 15 min. In refrigerator.

6.Pin the dough down to a tickness of 4mm and 36 cm wide

7. Cut the dough into two lengths each 16 cm wide.

8. Cut the dough in triangles.

9. Form the dough pieces to croissants.

10 Banking Time: Steam on insertion 5 sec. 15-20 min at 200-220 C.

Package : 5 kg – 10 kg – 25 kg craft bag.