Croissants
Using Baktem Red
Group 1
Ingredient
KG
%
Bakers Flour
2.000
100.00
Bakels Instant Active Dried Yeast
0.040
2.00
0.200
10.00
Sugar
0.200
10.00
Water (Variable)
1.000
50.00
Total Weight: 3.440
Group 2
Ingredient
KG
%
Cake Margarine or Butter
1.100
55.00
Total Weight: 1.100
Place Group 1 in the mixing bowl and develop the dough with dough hook.
2. Rest the dough for approximately 30-40 minutes.
3. Roll the dough into a square.
4. Form Group 2 into a block.
5. Place the block in the middle of the dough square and fold the corners of the dough over the BAKELS CAKE MARGARINE/butter.
6. Give one half turn and rest for 15-20 minutes.
7. Give one book turn and rest for 15-20 minutes.
8. Give one half turn and rest for 15-20 minutes.
9. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth.
10. Roll dough out to required thickness.
11. Cut into croissant triangles.
12. Proof in final prover at approximately 40-45°C, 75-80% humidity.
13. Bake at 220°C.
Notes: Best results are obtained by using cold water.
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