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.
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)