
Croissant
by Andrea Fiori
For the biga:
225 gr water (35°C), 500 gr flour (280 w), 70 gr yeast
For the dough:
1000 gr flour (280 w), 300 gr sugar, 40 gr malt, 150 gr butter, 450 gr egg, 300 ml fresh milk, 30 gr salt,
For the folds: 750 gr butter
Procedure
Prepare the mixture using the biga, roll out the sheet with the butter, let the croissants rise, blast chill them and freeze them. When required, cook them from frozen.
Benefits
Pre-proofed croissants held at negative temperature are ready to bake (also from deep frozen).
Easier management of peak periods.
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Assistance
After-sales service always efficient. We have great attention for all our customers.
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Service
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Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
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Contact us
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