Croissants - Sonplus Krokant Extra (Crispy)
Ingredients
- 10000 g - 100% Flour
- 200 g - 2% Salt
- 500 g - 5% Yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 1000 g - 10% Sugar
- 5000 g - 50% Water (2ºC) approx.
add:
- Butter/margarine 25%
Working method
- Mix all ingredients into a dough which is not fully developed
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 10 minutes in refrigirator or freezer
- Fold in the margarine or butter. Dutch or French method. In between give a dougrest in the refrigerator or freezer
- 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
