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
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.
Pre-proofed croissants held at negative temperature are ready to bake (also from deep frozen).
Easier management of peak periods.
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