BM 5 BI

Croissant using BM 5 Bread Improver

• (A Specialty Bread Improver for Croissants and Crispy Bread)

Recipe:

• Ingredients:

1. Wheat flour 1000 g (6 cups)
2. BM 5 Bread Improver 10 g (1 tablespoon)
3. Salt 10 g (1 tablespoon)
4. Instant Dry Yeast 15 g (1 tablespoon)
5. Milk Powder 25 g (6 tablespoon)
6. Sugar 75 g (5 tablespoon)
7. Butter / Cake Margarine 50 g (4 tablespoon)
8. Cold Water 575 g (2 1/3 cups)

Baking Method:

• Butter or Pastry Margarine 400 g

Preparation Method:

• Combine all ingredients (except butter/margarine) into mixing bowl. Mix for 2 mins. at low speed and 4 - 6 minutes in high speed.
• Place prepared dough in chiller for 30 mins.
• Prepare Pastry Butter or Pastry Margarine by pounding it with rolling pin then set aside.
• Lamination: Sheet down the dough to 2 cm. thickness. Fold over pastry margarine or pastry butter.
• Give 3 single fold (Tri-fold) Note: If using margarine, follow procedure #5. Give 3x single fold (Tri-fold). But using butter, give 1 single fold (Tri-fold) then rest in chiller for 30 mins. Repeat folding and resting in chiller until you give 3x single fold (Tri-fold).
• For overnight process, store croissant dough in chiller overnight or 16 hrs.
• For direct use, rest croissant dough in chiller for 12 hrs. and ready to use. Sheet down to required thickness, cut into croissant shape and prepare croissant.
• Proof 40 - 60 minutes (brush with egg glaze when 3/4 proofed).

Baking Method:

• Oven temp.: 180 - 200OC steam. Baking time: 15 - 25 minutes.
• Noted: If they need open layer crumbs give 2 single fold(Tri-fold).