Croissant & Danish Mix

Storage

Storage

Cool, Dry & Dark Conditions

Shelf Life

Shelf Life

9 Months (270) days

Type

Type

Powder

Allergens

Allergens

Gluten

Ingredient Features

Ingredient Features

Halal, Vegan, Vegetarian

Finished Product

Finished Product

Croissant, Danish

Ingredients

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

Method

1. Mix all ingredients except butter together and develop thoroughly.
2. Pinout on the bench to 10mm thickness.
3. Place firm butter on 1/2 of the dough and fold the dough over.
4. Give 3 half turns with a resting period in a cooler between turns.
5. Sheet out to 3mm thickness.
6. Cut into triangles 150mm along the base and 200mm along the 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 for approximately 15 minutes.

Usage

For the convenient preparation of light flaky croissants and Danish pastries

Nutritional Information

Type
Value
Energy (kcal)
461.10
Energy (kj)
1,927.40
Protein (g)
10.60
Fat (g)
4.20
Saturated (g)
1.00
Carbohydrate (g)
71.90
Sugars (g)
3.50
Dietary Fibre (g)
2.50
Sodium (mg)
563.60

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
15kg
Plastic Bag

Ingredients

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

Method

1. Mix all ingredients except butter together and develop thoroughly.
2. Pinout on the bench to 10mm thickness.
3. Place firm butter on 1/2 of the dough and fold the dough over.
4. Give 3 half turns with a resting period in a cooler between turns.
5. Sheet out to 3mm thickness.
6. Cut into triangles 150mm along the base and 200mm along the 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 for approximately 15 minutes.

Usage

For the convenient preparation of light flaky croissants and Danish pastries

Nutritional Information

Type
Value
Energy (kcal)
461.10
Energy (kj)
1,927.40
Protein (g)
10.60
Fat (g)
4.20
Saturated (g)
1.00
Carbohydrate (g)
71.90
Sugars (g)
3.50
Dietary Fibre (g)
2.50
Sodium (mg)
563.60

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
15kg
Plastic Bag