Zutaten

1.500g	CROISSANT 15
8.500g	Wheat flour
1.000g	Sugar
300g	Butter
500g	Eggs
750g	Yeast, fresh
4.000g	Water
4.100g	Puff pastry margarine

Herstellung / Verarbeitung

Yield: 343

Method:
Mixing time (spiral mixer): 3 minutes slow + 3 minutes fast
Dough temperature: 24 °C

Fold in 250 g Puff Pastry Margarine per kg dough. Method and furhter process as usual. Bake when well proved. Bake it with steam, or brush it with egg wash.

Piece weight: 60 g
Baking temperature: 190 °C
Baking time: approx. 17-20 minutes

(Dough pieces made with KOMPLET Croissant 15 are perfectly freeze-stable.)