MIMETIC Lamination Croissant
MIMETIC Lamination Croissant — a Puratos recipe. Uses Mimetic 32 Lamination Fat 10 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- ±4 min
- dough temperature
- 21 °C
- freezer time (before folds)
- 30 min
- freezer time (between folds)
- 30 min
- sheeting thickness
- 2.8 mm
- scaling weight
- 60 g
- proofing time
- ±90 min
- proofing temperature
- 28 °C
- proofing humidity
- 85 % RH
- baking temperature
- 210 °C
- baking time
- ±18 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 1000 g |
| Water (approx.) | 500 g |
| Yeast (fresh) | 50 g |
| Salt | 20 g |
| Sugar | 100 g |
| Mimetic 32 Lamination Fat 10 kgMimetic (in the dough) | 50 g |
| S-500 Acti+ | 20 g |
| Mimetic 32 Lamination Fat 10 kg | 500 g |
Method
Mix in a spiral mixer: 4 minutes on slow speed and approx. 4 minutes on fast speed. Dough temperature 21°C.
Process: 30 minutes in the freezer, then 2 single folds, then 30 minutes in the freezer, then one single fold.
Scale at 60 g.
Make up: roll out to 2.8 mm, cut triangles with an 11 cm base and 22 cm height. Roll up like a croissant.
Final fermentation: approx. 90 minutes at 28°C and 85% RH.
Decoration before baking: glaze with Sunset Glaze.
Bake at 210°C for approx. 18 minutes.
Puratos recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.