CROISSANT 10
CODE - B12570SwissBake® Croissant 10 is an enzyme-based croissant dough improver designed to enhance the texture, volume, and flakiness of croissants and laminated pastries. This professional-grade pastry dough co...Read More
- Improves flakiness and volume
- Enhances buttery richness
- Ideal for versatile laminated pastry doughs
- Improves effeciency in every batch
USAGE : Concentrate for making perfect croissants & Danish pastries
DOSAGE : 10%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® Croissant 10 is an enzyme-based croissant dough improver designed to enhance the texture, volume, and flakiness of croissants and laminated pastries. This professional-grade pastry dough conditioner optimizes dough elasticity, ensuring a smooth lamination process and consistent baking results.
- Superior Flakiness: Enhances dough structure for light, crisp, and multi-layered pastries
- Dough Tolerance: Improves elasticity and handling during the lamination process.
- Enhanced Butter Flavor: Amplifies the natural richness and aroma of butter in croissants.
- Versatile Application: Perfect for croissants, Danish pastries, puff pastries, and other laminated dough products.
By improving dough strength and extensibility, it allows bakers to achieve buttery, airy, and crisp croissants with uniform layers. Whether you're baking classic croissants, Danish pastries, or other laminated dough products, SwissBake® Croissant 10 ensures superior flakiness and a rich buttery aroma in every batch.
Key Ingredients
Milk solids, Malted wheat flavour, Malted Barley flour, Vitamin C
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| CROISSANT 10-B12570 | 100 gm | 10% |
| REFINED WHEAT FLOUR | 900 gm | 90% |
| WATER (4°C) | 500 gm-520 gm | 50%-52% |
| FRESH YEAST/DRY YEAST | 40 gm/15 gm | 4%/1.50% |
| UNSALTED BUTTER (HIGH FAT) | 500 gm | 50% |
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Method
Place all the ingredients in the mixing bowl. Using a spiral mixer, mix at slow speed for 4 minutes and then at high speed for 2 minutes. Dough temperature should be between 16°C to 18°C. Fold the dough and give laminate butter (Temp 20°C). Folding: Variant A (2 double: 6mm), Variant B (1 Single 8 mm, 1 double 8 mm). Variant C (3 single 8 mm). Freeze the laminated dough at 4°C to 6°C for approximately 40 to 60 minutes. Take out the laminated dough, cut and shape as required. Final proofing for 30 to 40 minutes at 28°C under 75% relative humidity. Glaze it with egg wash and bake at 200°C for approximately 20 minutes for 50 gm dough pieces.
Variant Recipe
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