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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
Butter/margarine 25% g
Working method
Kneading Mix all ingredients into a dough which is not fully developed
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 the dough into a slice with a thicknees of approx. 2.5 mm. Cut triangles (18x20x20 cm). Mould into croissants
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 16-17 minutes at 165ºC, with steam
BRC Halal Kosher RSPO Skal

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