Description

Complete product for making french croissant.

Application

1 kg of Full croissant
500 g Water
0.06 kg of fresh yeast
350g margarine
Knead the ingredients, except margarine during
+/- 7 minutes.
Add margarine.
Put in the fridge for 10 minutes.
Laminating the dough.
Cut depending on the desired size and brush with egg
beaten and water.
Leavening: 45-60 minutes.
Baking: 200 ° C for 15 minutes.

Characteristics

Great product for the manufacture of foliate masses levedas,
very versatile and easy to use. Match well with
sweet flavors, savory, and others.

Package

Bag of 15 kg