Croissant Concentrate

Recipe:

Ingredients

1. Croissant Concentrate 125 g (3/4 cup)
2. Bakery Flour 1000 g (6 2/3 cups)
3. Instant Dry Yeast 15 g (1 1/2 tablespoon)
4. Whole Eggs 100 g (1/3 cup)
5. Butter or Shortening 60 g (1/4 cup)
6. Cold Water (approx.) 500 g (2 cups)

Lamination:

• Butter or Pastry Margarine 400 g .

Preparation Method

• Initial preparation: for Roll-In-Fat

1. Plasticize butter by pounding until pliable and free form hand lumps. If using pastry margarine let it stand at room temperature (25OC) until pliable to touch.
2. Set aside this prepared fat in a cool place (20OC).

• Mixing Method:

1. Combine all dough ingredients and mix as follows:
2. a. Planetary Mixer: 1 min. low 7 min. medium speed.
3. b. Spiral Mixer: 2 min. low 4 min. fast.
4. Chill the prepared dough for 30 mins. to lower the temperature (18OC).
5. Sheet the dough and fold over the roll-in fat to enclose the fat with the dough.
6. Lamination: Use either of the following:
7. a. Sheet the dough and give it two book turns (four-fold)
8. successively. or b. Sheet the dough and give it two successive half-turn
9. (three-fold) let it rest 10 - 20 mins. before giving it another sheeting and half turn.
10. Let the dough rest in the chiller from 1 hour for short times to 14 - 16 hours for traditional type. For
11. danish pastry it is preferable to let it rest in the over nightfor the best result.
12. Make-up: Prepare croissant and Danish Pastry (as desired).
13. Proof: 45 - 60 min. (brush with egg glaze when 3/4 proof).

Baking Method :

• Bake 200°C (preferably with steam) deck oven or 170 - 180°C (convention type rack oven) until done.
• Baking time: 15 - 25 minutes