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Croissants - Sonplus Toast Export

Ingredients

  • 10000 g - 100% Flour
  • 200 g - 2% Salt
  • 400 g - 4% Yeast
  • 500 g - 5% Sugar
  • 30 g - 0.3% Sonplus Toast Export
  • 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 refrigerator or freezer
  • 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
  • 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

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