Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
2.000
100
Bakels Instant Active Dried Yeast
0.040
2
Baktem Red
0.200
10
Sugar
0.200
10
Water (Variable)
1.000
50
Total Weight: 3.440
Group 2
Ingredient
KG
Weight (%)
Cake Margarine or Butter
1.100
55
Total Weight: 1.100

Method

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.

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
2.000
100
Bakels Instant Active Dried Yeast
0.040
2
Baktem Red
0.200
10
Sugar
0.200
10
Water (Variable)
1.000
50
Total Weight: 3.440
Group 2
Ingredient
KG
Weight (%)
Cake Margarine or Butter
1.100
55
Total Weight: 1.100

Method

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.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Bread Rolls, Croissant, Speciality Bun