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Multi grain croissant

Multi grain croissant

 

Ingredients                                                        %                         kg.g
Bread Flour                                                        100                       1000
Bakerdream Multi-grain Bread Mix                15                         150
Angel Instant Dry Yeast                                    2                           20
Angel A800 Bread Improver                            0.5                        5
Sugar                                                                  8                            80
Salt                                                                      2.2                        22
Cold Water                                                         55                        550
Bakerdream Magarine                                    15                        150
Total                                                                                                1997
crispy magarine                                                                            600
Bakerdream seed mix
 

Method
- Mixing time:at slow speed for 4minutes, at high speed for 8 minutes;
- Dough temperature: 22-24℃
- Proffing period in the middle: 10minutes
- Weight of the divided dough: 60-90g/per portion
- Note: operation as croissant, the rolled croissant surface is stuck with Bakerdream seed mix
- Baking temperature: 180-200℃,
- Time: 18-20minutes