Croissants

Ingredients

Flour	100%	10000 g
Salt	2%	200 g
Yeast	5%	500 g
Sonplus Krokant Extra (crispy) »	2%	200 g
Sugar	10%	1000 g
Water (2ºC) approx.	50%	5000 g
add
Butter/margarine	25%	g

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Approx. 20ºC.
Dough rest	Approx. 10 minutes in refrigirator or freezer.
Processing	Fold in the margarine or butter. Dutch or French method. In between give a dougrest in the refrigerator or freezer.
Moulding	Roll off on approx. 2,5 mm. Cut triangles (18x20x20 cm). Then rounding.
Final proof	Approx. 60 minutes at 28ºC.
Baking	Approx. 16-17 minutes at 165ºC, with steam.