Croissant Paris

Croissant Paris is 100% premix to prepare different bakery products from semi- puff pastry goods, both sweet like croissants, Danish cakes, English cakes, snails, combs, etc. and seasoned like rolls with meat, cabbage and other snacks with different savoury fillings. The dough has many typical thin layers, like in semi-French cake. It is light and crisp. Croissant Paris is used for preparation in the one-phase method, it is very easy to make, because all ingredients of dough combine together straight away and production process is performed in cold temperature. Texture of dough easily combines with margarine (for French cakes), what thus assures good rising of dough, easy forming and high volume in last fermentation. Croissant Paris is designed for a direct baking and also for baking pre-frozen cakes.

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Preparation:

• Mixing time: 5-8 minutes at medium speed. Proposed portion of dough is 3500 gram (to divide for pieces)
• Rolling: 3 x 3 with margarine, every time to thickness of about 15 mm
• Resting time: 20 minutes (in refrigerator),
• Next, punch squares with size of 9×9 cm. Form Croissants, put the filling or make different wares.
• Last fermentation: about 30 – 45 minutes
• Conditionals of baking – Baking temperature:
• Rotary oven: 250-220 ºC
• Modular oven: 225-210 ºC
• Baking time: about 12 minutes (depends on weight of one cookie)

Advice:

• Water, eggs, yeast and mix have to be cold (from cold storage);
• The dough should rest in cold storage to time of dividing and forming;
• It is good to spread the pastry with mixture of eggs with water before putting them into oven.