CROISSANT 10

CODE - B12570

Croissant 10 is an enzyme-based concentrate that has been specially formulated for buttery croissants and flaky laminated pastry doughs...Read More

Improves volume and flakiness.
Enhances butter taste and flavour.
Improves dough stability and tolerance.
High concentrated enzyme blend

USAGE : A concentrate for French croissants. An enzyme-based concentrate for making French croissants and other European laminated baked products.

DOSAGE : 10%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Crafting the perfect croissant dough requires more than skill—it demands precision, consistency, and the right ingredients. SwissBake® Croissant 10 is an enzyme-based concentrate expertly formulated to help you achieve light, airy, and delightfully flaky croissants, as well as other European-style laminated baked products. With this innovative concentrate, every batch you bake will boast consistent quality, ensuring that your croissants rise to perfection with impeccable flakiness.

SwissBake® Croissant 10 doesn’t just promise great results—it delivers them every time. The consistency and reliability of this product make it an indispensable tool for bakeries, patisseries, and other culinary establishments that demand high-quality flaky dough for croissants and other laminated, flaky pastries. Improved Volume: Boosts the rise and overall volume of the croissants.

• Superior Flakiness: Enhances the flakiness of the dough, delivering light and crisp pastries.

• Dough Tolerance: Improves dough elasticity and handling during lamination.

• Enhanced Butter Flavor: Amplifies the taste and aroma of the butter used in the lamination process.

• Versatile Application: Suitable for croissants, Danish pastries, and other laminated dough products.

• Quality Assurance: Guarantees consistently high-quality, bakery-standard pastries every time.

SwissBake® Croissant 10. This enzyme-based concentrate is expertly formulated to simplify the complex science of croissant making and laminated pastry doughs. Embrace the convenience and reliability of SwissBake® Croissant 10 and transform your pastry offerings with ease. Whether you’re crafting classic croissants or experimenting with new flaky pastry creations, this concentrate is the foundation for your success.

Key Ingredients

Milk solids, Malted wheat flavour, Malted Barley flour, Vitamin C

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
CROISSANT 10-B12570	100 gm	10%
REFINED WHEAT FLOUR	900 gm	90%
WATER (4°C)	500 gm-520 gm	50%-52%
FRESH YEAST/DRY YEAST	40 gm/15 gm	4%/1.50%
UNSALTED DRY BUTTER (FOR LAMINATION)	500 gm	50%

Cost Calculator

Method

Place all the ingredients in the mixing bowl. Using a spiral mixer, mix at slow speed for 4 minutes and then at high speed for 2 minutes. Dough temperature should be between 16°C to 18°C. Fold the dough and give laminate butter (Temp 20°C). Folding: Variant A (2 double: 6mm), Variant B (1 Single 8 mm, 1 double 8 mm). Variant C (3 single 8 mm). Freeze the laminated dough at 4°C to 6°C for approximately 40 to 60 minutes. Take out the laminated dough, cut and shape as required. Final proofing for 30 to 40 minutes at 28°C under 75% relative humidity. Glaze it with egg wash and bake at 200°C for approximately 20 minutes for 50 gm dough pieces.