Complete product for manufacture of integral croissant.
1 kg of integral croissant
500 g Water
0.06 kg of fresh yeast
Mix all ingredients except the butter, and
Mold for +/- 7 minutes.
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
Great product for the manufacture of foliate masses levedas,
very versatile and easy to use. Match with
sweet flavors, savory, and others.
Bag of 15 kg