Description

Complete product for manufacture of integral croissant.

Application

1 kg of integral croissant
500 g Water
0.06 kg of fresh yeast
350g margarine
Mix all ingredients except the butter, and
Mold for +/- 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.
Cooking time: 200 ° C for 15 minutes

Characteristics

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

Package

Bag of 15 kg