Lallemand Baking
Luxembourg - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.


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.


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


  1. Mix all ingredients for 2 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
  2. Divide into 4kg (8 lb 12 oz) dough slabs and add 1 kg (2 lb 3 oz) of butter to every slab
  3. Lamination: once double turn, refrigerate for 2 hours; then one single turn, refrigerate for 1 hour
  4. Sheet dough, divide into triangles and shape into croissants
  5. Proof 1 hour and bake at 365°F / 185°C for 12-15 minutes
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.