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Flour 100% 10000 g
Salt 2% 200 g
Yeast 4% 400 g
Sugar 5% 500 g
Sonplus Toast Export » 0.3% 30 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 refrigerator or freezer
Processing Fold the margarine or butter into the dough. Dutch or French method. In between give a dougrest (Approx. 10 minutes) in the refrigerator or freezer
Moulding Roll the dough into a slice with a thicknees of approx. 2.5 mm. Cut triangles (18x20x20 cm). Then mould into the shape of croissants
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 18 minutes at 220ºC, with steam
BRC Halal Kosher RSPO Skal

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