Croissants
Croissants made with plant-based butter.
Croissants made with plant-based butter.
- 30 minutes
Preparation time 
- 40 portions
Servings - Medium
Ingredients
For Dough
- 3 kg 100% bread flour
- 120 grams 4% yeast
- 1300 grams water
- 300 grams 10% sugar
- 60 grams 2% sea salt
- 90 grams 3% crusty bread powder
Fat For Folding
- 1.5 kg 50% Stork
Instructions
- Mix the dough until smooth but not tough. Dough temperature should be around 22°C.
- Fold in the pastry margarine. Make two half Dutch folds (into fours) or three half French folds (into threes).
- Allow to rest for a while and then shape (keeping the dough as cool as possible). Freeze as soon as possible after shaping.
Defrosting and Heating
- When using a proofer, add the croissants to the other products the day before baking.
- When using a refrigerator, place the croissants in the refrigerator the day before baking. Warm up gradually, taking care not to let them dry out. Allow to rise fully in a warm but not hot proofer.
- In the bakery, allow the croissants to thaw fully, taking care not to let them dry out. Allow to rise fully in a warm but not hot proofer.
