Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. With this reliable concentrate, you can be assured of consistent quality croissants every time you bake. Making the croissant has more to do with the science of baking then the skill of shaping and lamination. Selection of the right ingredients will have a major impact on the output product. With our Croissant 10 concentrate preparing crispy, light and flaky croissants become effortless. Our concentrate has been formulated with quality ingredients, which improve the volume, flakiness and dough tolerance. It also enhances the taste and flavor of the butter used to laminate.
Baker Recipe for French Croissant Concentrate
|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||