Croissants
Laminated dough application using Fermaid® XTR and Lal^Ferm® products.
Fermaid® XTR is a complete conditioner for improving dough stability, machinability, loaf volume, crumb structure, and softness of various breads produced by different processes. Fermaid® XTR can be used in all types of yeast raised bread products like croissants.
Croissants, named for its distinctive crescent shape, are made from sweet folded pastry, containing a high real butter component, resulting in lovely, light flaky layers of pastry. It can be enjoyed as a sweet or savoury snack.
Ingredients
| Name | lbs. | oz | % (bakers percent) | kg |
|---|---|---|---|---|
| Strong Bakers Flour | 22 | 100 | 10.000 | |
| Fermaid®XTR | 2 | 0.5 | 0.050 | |
| Salt | 7 | 2 | 0.200 | |
| Sugar | 1 | 14 | 8 | 0.850 |
| Milk Powder | 7 | 2 | 0.200 | |
| Butter | 1 | 2 | 5 | 0.500 |
| Lal^Ferm® Fresh Bakers Yeast | 12 | 3.5 | 0.350 | |
| Liquid Malt | 7 | 2 | 0.200 | |
| Water ± | 13 | 54 | 5.400 |
Instructions
- Mix all ingredients for 2 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
- Divide into 4kg (8 lb 12 oz) dough slabs and add 1 kg (2 lb 3 oz) of butter to every slab
- Lamination: once double turn, refrigerate for 2 hours; then one single turn, refrigerate for 1 hour
- Sheet dough, divide into triangles and shape into croissants
- Proof 1 hour and bake at 365°F / 185°C for 12-15 minutes