BAKELS CROISSANT & DANISH MIX

Storage

Storage

Cool, dry and dark conditions up to

Shelf Life

Shelf Life

270 days

Allergens

Allergens

Gluten

Ingredients

Group 1
Ingredient
KG
Bakels Croissant and Danish Mix
2.000
Bake-Safe Instant Active Yeast
0.025
Water- iced
1.100
TOTAL WEIGHT
4.125
Total Weight: 7.250
Group 2
Ingredient
KG
Butter
1.000
Total Weight: 1.000

Serving Size

100g

Method

1. Mix Group 1 ingredients together and develop thoroughly.,2. Pin out on bench to 10mm thickness.,3. Place firm butter on 1/2 the dough and fold dough over.,4. Give 3 half turns with resting period in a cooler between turns.,5. Sheet out to 3mm thickness. ,6. Cut into triangles 150mm along base 200mm along two other sides. ,7. Roll up from the base and shape into a crescent.,8. Place on baking trays.,9. Dry prove at room temp then bake at 200º C (390º F) for approx 15mins. ,10. If using Compressed Yeast, use 75g in the above recipe.

Usage

Add yeast and water then mix into a dough before layering with pastry margarine or butter.

Ingredients

Wheat Flour, Gluten Flour, Vegetable Oil, Salt - Iodised, Sugar, Malt Flour, Emulsifier (472e,481,471), Flour Improver (300), Enzymes

Packaging

Code
Size
Type
Palletisation
3937-51
15 KG
Plastic bag

Ingredients

Group 1
Ingredient
KG
Bakels Croissant and Danish Mix
2.000
Bake-Safe Instant Active Yeast
0.025
Water- iced
1.100
TOTAL WEIGHT
4.125
Total Weight: 7.250
Group 2
Ingredient
KG
Butter
1.000
Total Weight: 1.000

Serving Size

100g

Method

1. Mix Group 1 ingredients together and develop thoroughly.,2. Pin out on bench to 10mm thickness.,3. Place firm butter on 1/2 the dough and fold dough over.,4. Give 3 half turns with resting period in a cooler between turns.,5. Sheet out to 3mm thickness. ,6. Cut into triangles 150mm along base 200mm along two other sides. ,7. Roll up from the base and shape into a crescent.,8. Place on baking trays.,9. Dry prove at room temp then bake at 200º C (390º F) for approx 15mins. ,10. If using Compressed Yeast, use 75g in the above recipe.

Usage

Add yeast and water then mix into a dough before layering with pastry margarine or butter.

Ingredients

Wheat Flour, Gluten Flour, Vegetable Oil, Salt - Iodised, Sugar, Malt Flour, Emulsifier (472e,481,471), Flour Improver (300), Enzymes

Packaging

Code
Size
Type
Palletisation
3937-51
15 KG
Plastic bag