Croissant Recipe
Croissant Recipe — a Bakels recipe. Uses Bakels Baktem Bun & Roll Concentrate 12.5 kg, Red.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- resting time (after mixing)
- 5 min
- resting time (fridge)
- 15 min
- sheeting thickness
- 3 mm
- proofing time
- 45-55 min
- baking temperature
- 230 °C
- baking time
- 12-15 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 16 kg | 100% |
| Bakels Baktem Bun & Roll Concentrate 12.5 kg, RedBaktem Red 10% Soft Roll Concentrate | 1.6 kg | 10% |
| Yeast | 0.65 kg | 4.1% |
| Water | 8.8 kg | 55% |
| Rollex® Gold or cake margarine | 9 kg | 56.1% |
Method
Add all of the ingredients (except Rollex Gold/cake margarine) into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed.
Leave to rest for 5 minutes.
Fold the Rollex Gold into the dough piece and give 1 book and 2 half turns.
Leave to rest in the fridge for 15 minutes.
Sheet down to 3mm thickness approx, cut into triangles, roll and place on a baking sheet and glaze.
Prove for 45-55 minutes.
Bake at 230℃ for 12-15 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.