Danish Pastry using CROISSANT-MIX

Ingredients
Wheat flour
10.000 kg
CROISSANT-MIX
2.500 kg
Butter or Margarine
0.500 kg
Sugar
0.500 kg
Eggs
0.500 kg
Instant yeast
0.200 kg
Water, approx.
4.500 l
Total weight
18.700 kg
Instructions

Mixing time: spiral, 2 minutes slow, 2 minutes fast

Dough temperature: 15 - 18° C

Bulk fermentation time: none

Baking temperature: 190 - 210° C, giving slight steam (without egg wash!), open damper prior the last 3 – 5 minutes of baking time

Baking time: 15 – 18 minutes

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Instructions for use:
  • Between 0.250 and 0.300 kg butter should be used for each kg dough.
  • Fold in with 3 single turns.
  • Allow the dough to rest for approx. 15 – 30 minutes between each turn as well as after the final turn.
  • Then roll out the dough to 2.5 mm and cut in desired pieces and shape and allow to proof.