Servings40 قطعة كرواسون
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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
- Mix the dough until smooth but not tough.
Dough temperature 22°C. - Fold in the pastry margarine.
Make two half Dutch folds (into fours) or three half French folds (into threes). - 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
- Add the croissants to the other products the day before baking.
Using a proofer
- Place the croissants in the refrigerator the day before baking.
- Warm up gradually, taking care not to let them dry out.
- Allow to rise fully in a warm but not hot proofer.
Using a refrigerator
- Allow the croissants to thaw fully, taking care not to let them dry out.
- Allow to rise fully in a warm but not hot proofer.
In the bakery
