CROISSANTS

Ingredients

Group 1
Ingredient
KG
%
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water (iced 5°C)
1.100
55
Total Weight: 3.135
Group 2
Ingredient
KG
%
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry proof at room temperature then bake at 200¡C for approximately 15 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
%
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water (iced 5°C)
1.100
55
Total Weight: 3.135
Group 2
Ingredient
KG
%
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry proof at room temperature then bake at 200¡C for approximately 15 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
%
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water (iced 5°C)
1.100
55
Total Weight: 3.135
Group 2
Ingredient
KG
%
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry proof at room temperature then bake at 200¡C for approximately 15 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight

Ingredients

Group 1
Ingredient
KG
%
HERCULES ROLL MIX
2.000
100
BAKELS INSTANT ACTIVE YEAST
0.035
1.8
Water (iced 5°C)
1.100
55
Total Weight: 3.135
Group 2
Ingredient
KG
%
Butter or ROYAL DANISH TWIN ALL VEG
1.000
50
Total Weight: 1.000

Method

Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry proof at room temperature then bake at 200¡C for approximately 15 minutes.

Additional Information

Using bakers percentages - Percentages on total premix weight

Category

Category

Bread & Rolls - Specialty, Croissants & Danish

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