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 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