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Concentrate for crispy and flaky croissants

Croissant Mix - Manufacturer & Exporter of Croissant Premix
Croissant Mix - Manufacturer & Exporter of Croissant Premix
Croissant Mix - Manufacturer & Exporter of Croissant Premix
Croissant Mix - Manufacturer & Exporter of Croissant Premix
Croissant Mix - Manufacturer & Exporter of Croissant Premix

Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. With this reliable concentrate, you can be assured of consistent quality croissants every time you bake.

Making the croissant has more to do with the science of baking then the skill of shaping and lamination. Selection of the right ingredients will have a major impact on the output product.

With our Croissant 10 concentrate preparing crispy, light and flaky croissants become effortless. Our concentrate has been formulated with quality ingredients, which improve the volume, flakiness and dough tolerance. It also enhances the taste and flavour of the butter used to laminate.

Benefits

+ Improves volume and flakiness 

+ Enhances butter taste and flavour

+ Improves dough stability and tolerance

+ High concentrated enzyme blend

Tips

Croissants should be prepared in a room with temperature below 26º C

♦ Proper proofing temperature and time is very critical for good quality croissants

 Butter used for laminating should be of high quality with low moisture content.

Baker Recipe for French Croissant Concentrate

Wheat Flour 900 gm
SB CROISSANT 10 100 gm
Water ( 4º C ) 500 gm - 520 gm
Fresh Yeast / Dry Yeast 40 gm / 15 gm
Laminate Butter ( folding ) 500 gm

Baking Method

Mixing time (approx) 4 min slow & 2 min fast
Dough temperature 16ºC to 18ºC
Freezing 4º C - 6º C for 40 min - 60 min
Folding & Laminating Fold the dough and give laminate Butter ( Temp 20º C )
Folding "Variant A (2 double : 6 mm), Variant B (1 single : 8 mm, 1 double : 8mm), Variant C (3 single : 10 mm)"
Freezing Sheeted dough @ 4º C - 6º C for 40 min - 60 min
Shape Take out the laminated dough, cut & shape as required
Final Proof 30 min - 40 min @ 28º C under 75% humidity
Baking temperature Glaze with egg wash & bake @ 200ºC
Baking time 20 mins approx. for 50 gm dough

We are the Manufacturer & Suppliers of Croissant Mix, Our Croissant Mix is supplied to all major countries like Sharjah, Dubai, Qatar, Bahrain, Saudi Arabi, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh. Our Finest Swiss quality Croissant Mix is formulated by Swiss Experts.

Contact us now to get instant quote for Croissant Mix, you can also purchase Croissant Mix online.