Zutaten

1.500g	CROISSANT 15
8.500g	Wheat flour
500g	Yeast, fresh
4.800g	Water

for lamination

5.350g

Puff pastry margarine

Herstellung / Verarbeitung

Yield: 344

Method:

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

Fold in 300-350 g Puff Pastry Margarine per kg dough. Method and further process as usual. Bake when well proved. Bake it with steam, or brush it with egg wash.

Piece weight: 60 g
Baking temperature: 190-210 °C
Baking time: approx. 17-20 minutes