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Flour 100% 10000 g
Sugar 12% 1200 g
Proson Luxe au Beurre » 5% 500 g
Fresh Yeast 3% 300 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Salt 1,5% 150 g
Water approx. 50% 5000 g
Butter for laminating, approx. 60% 6000 g
Working method
Kneading Mix all ingredients into a dough which is not fully developed
Dough temperature Approx. 20ºC
Dough rest Approx. 10/15 minutes in the refrigerator
Laminate Fold the butter plastically before folding (40% of the dough, = approx. 60% of the flour) Laminate it, fold in once in four (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in four (1 x 4) Let the dough rest again in the refrigerator
Moulding Roll the dough into a slice with a thicknees of approx. 2.5 mm Cut into triangles (18 x 20 x 20 cm) and roll them as a croissant Place the dough pieces on baking sheets
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 20 minutes at 225ºC with steam
Extra information
Remarks Max. shelf life of the dough is about 8 weeks.
BRC Halal Kosher RSPO Skal

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