Croissant T45

Epistar T45 - Croissant

Thanks to the refined flour, you get a full and airy dough structure with beautiful blading. With this flour, you create a premium product.
Not only do you get more volume and beautiful layers in your croissant, but also a rustic crumb and crispier crust.

Pastries

Ingredients

  • 1000 g Epistar T45

  • 1 egg

  • 25 g invert sugar

  • 100 g butter

  • 100g sugar

  • 20 g salt

  • 50 g yeast

  • 1-2% forti-magic

  • 380 g water

  • 400 g touring butter

For your customised recipe, contact our baking technical advisers.

Kneading

  • 6 min. 1st gear

  • 2 min. 2nd gear

  • Dough temperature: 22-24°C

Bulk rise

  • Roll out dough to 1,5 cm + plastic cover

  • Place in freezer for 30 min.

Speed

  • 2 turns of 4

Intermediate rise

  • Chill for 30 min (cover)

Shaping

  • Roll out dough to 3 mm.

  • Cut out triangles (base 10 cm + height 24 cm)

  • Roll up and place on sheets

Proofing

  • 120 min. at 28°C (80%RH)

Decoration

  • Brush with egg

Bake

  • 19 min. at 190°C (option: a little steam)

You absolutely knead these ingredients for this recipe: