Ingredients
Butter croissant dough, mixed
wheat flour 400
wheat flour 720
water/ice
whole milk powder, dissolved in water
sugar, dissolved in water
baker’s yeast, dissolved in water
egg yolk
liquid malt, active, dissolved in water
combined baking agents
butter, smooth
table salt
butter sheet for laminating
Production
Butter croissant dough, mixed
Completely dissolve the whole milk powder, sugar, baker’s yeast, active liquid malt and table salt in the water and mix with the remaining ingredients until a nice gluten structure is formed.
Kneading: spiral kneader
Mixing time: 5–6 minutes
Kneading time: mixing only
Dough temperature: 18–20°C
Proofing: approx. 60 minutes in the freezer, give 3 simple folds (approx. 9 mm), then refreeze.
Thaw and proof overnight in the refrigerator at 5°C.
Processing
Roll out the butter croissant dough to the desired thickness and prepare the triangles.
Place the rolled butter croissants on trays and allow to proof or, depending on the technology used, feed the dough pieces into the fermentation process.
Piece proofing (gentle cold): approx. 30 minutes at 5°C, then warm to approx. 23°C over 30 minutes.
Final proofing: 110 minutes at approx. 23°C, then freeze at -18°C (relative humidity approx. 90% throughout).
Properly wrap proofed dough pieces before freezing.
Baking
Place frozen dough pieces on perforated trays lined with silicone paper and transfer to the oven. Steam at the beginning. Open the oven vent for 2 minutes halfway through baking, then bake to golden brown with the vent closed.
Deck oven
Baking temperature: approx. 225°C dropping
Baking time: approx. 16 minutes
Evaluation