Croissant using MELLA BRIOCHE POF
Croissant using MELLA BRIOCHE POF — an IREKS recipe, makes 15 kg total dough weight. Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time
- 3 + 3 min
- dough temperature
- 20-22 °C
- bulk fermentation time
- 15 min
- resting time (in refrigerator)
- 15-20 min
- final proof time
- 30-40 min
- baking temperature
- 210 °C
- baking time
- 15-18 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 10 kg |
| Yeast | 0.4 kg |
| Water, approx. | 4.5 kg |
Method
Mix for 3 + 3 minutes. Dough temperature 20 - 22 °C.
Allow a bulk fermentation time of 15 minutes. No intermediate proof.
After the bulk fermentation time, fold in 0.250 - 0.300 kg roll-in shortening per each kg dough, giving three simple turns. It is recommended to observe short relaxation times between the individual turns.
Allow the ready-folded dough to relax in the refrigerator for 15 - 20 minutes.
Roll out the croissant dough to a thickness of approx. 2.9 mm and a width of 50 cm. Cut triangles of 25 x 12 cm (height x width), process into croissants and allow to prove.
Final proof 30 - 40 minutes.
Bake at 210 °C, giving slight steam, for 15 - 18 minutes. For stabilization, open the damper 3 - 5 minutes before unloading from the oven.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.