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Croissant

Croissants

Makes 40 croissants

for Bakers
  • Servings40 قطعة كرواسون
  • Croissants
    • 1300 g 43% water
    • 3 kg 100% bread flour
    • 300 g 10% Rama Baking Margarine
    • 300 g 10% sugar
    • 60 g 2% sea salt
    • 90 g 3% crusty bread powder
    • 120 g 4% yeast
  • Fat for folding
    • 1500 g 50% Rama Baking Margarine

Method

  1. Mix the dough until smooth but not tough.
    Dough temperature 22°C.
  2. Fold in the pastry margarine.
    Make two half Dutch folds (into fours) or three half French folds (into threes).
  3. Allow to rest for a while and then shape (keeping the dough as cool as possible).
    Freeze as soon as possible after shaping.

    Defrosting and heating

    Using a proofer

  1. Add the croissants to the other products the day before baking.

    Using a refrigerator

  1. Place the croissants in the refrigerator the day before baking.
  2. Warm up gradually, taking care not to let them dry out.
  3. Allow to rise fully in a warm but not hot proofer.

    In the bakery

  1. Allow the croissants to thaw fully, taking care not to let them dry out.
  2. Allow to rise fully in a warm but not hot proofer.