Request for sample

Remind Me

Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account
  • Dashboard
  • Quick Order
  • Account Settings
    • MY COMPANY DETAILS
    • Shipping Address
    • Document Proof Or KYC
  • Manage Order
    • ALL ORDERS
    • CANCELLED ORDERS
    • PENDING ORDERS
    • COMPLETED ORDERS
    • RE-ORDERS
  • Manage Invoice
    • ALL INVOICES
    • CANCELLED INVOICE
    • PENDING INVOICE
    • DISPATCHED INVOICE
    • DELIVERED INVOICE
  • Track Order
  • PAYMENT HISTORY
  • ONLINE SUPPORT
    • General Support
    • feedback or Complaint
    • Support History
  • +91 744 733 1888
  • +91 22 3529 3529

CART

{{S.Product_Name}}
{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout
COMPANY CATALOG   TRACK ORDER
ORDER +91 22 3529 3529 EMAIL US SIGN-IN
Menu
Swissbake Swissbake
Shop Now Contact Us
Cart
  • Home
  • About
  • Product
    • HIGH-FIBRE BREADS
    • SOURDOUGHS
    • MULTIGRAIN BREADS
    • GERMAN RYE BREADS
    • BAGUETTES
    • SPECIALITY BREADS
    • MORNING SOFT BREADS
    • HEALTH & WELLNESS BREADS
    • PIZZA INGREDIENTS
    • BREAD DECORS
    • IMPROVERS & CONCENTRATES
    • SPECIALITY FLOURS
    • CONFECTIONERY MIXES
    • GLUTEN FREE RANGE
    • CREAMS AND CUSTARDS
    • CAKE ESSENTIALS
    • VEGETARIAN CONFECTIONERY
    • BAKING POWDERS
    • View All Categories
  • Applications
  • Recipe
  • Blog
  • Baker Support
  • Contact
  • Faq
  • Global
  •  
  1. Home
  2. MORNING SOFT BREADS
  3. CROISSANT 10
CROISSANT 10
CROISSANT 10
CROISSANT 10
CROISSANT 10

CROISSANT 10

CODE - B12570

Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. ...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
  login for pricing
  • PRODUCT
  • DESCRIPTION
  • RECIPE
  • COST CALCULATOR
  • FAQ'S

Description

Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. With this reliable concentrate, you can be assured of consistent quality croissants every time you bake. Making the croissant has more to do with the science of baking then the skill of shaping and lamination. Selection of the right ingredients will have a major impact on the output product. With our Croissant 10 concentrate preparing crispy, light and flaky croissants become effortless. Our concentrate has been formulated with quality ingredients, which improve the volume, flakiness and dough tolerance. It also enhances the taste and flavor of the butter used to laminate.


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. 
 

FAQ

Ask Your Question

Related Products

 BRIOCHE MIX 25
Know More

BRIOCHE MIX 25

Concentrated mix for French brioche...
  Login for pricing
5 kg Bag | Code - B12580
POTATO BUN MIX
Know More

POTATO BUN MIX

Special formulation for potato buns...
  Login for pricing
5 kg Bag | Code - B12590
ULTRA SOFT 20
Know More

ULTRA SOFT 20

An improver for sweet & soft doughs...
  Login for pricing
5 kg Bag | Code - i12870
Finest quality Swiss formulated bakery ingredients and convenience products researched & developed in collaboration with professional chefs & bakers around the globe.
Usage Conditions
  • Privacy Policy
  • Terms Of Use
  • Shipping Policy
Quick Links
  • About
  • Blog
  • Career
  • Contact us
Company Service
  • Product Brochure
  • Track Order
  • Support
  • Shop Now
Follow SwissBake®
©Copyright 2012-2023 Swiss Bake Ingredients Pvt. Ltd. All Rights Reserved.
american-express discover mastercard paypal visa