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How Croissants are Made

Croissants Process
Croissants Process

Metric Recipe
* Milk: 2.942 kg
* Bread Flour: 4.599 kg
* Yeast (Dry): 112g
* Sugar: 447g
* Salt: 112g
* Butter: Softened for mixture into dough 559g

Standard Recipe
* Milk: 6.49 lb.
* Bread Flour: 10.14 lb.
* Yeast (Dry): .25 lb.
* Sugar: .99 lb.
* Salt: .25 lb.
* Butter: Softened for mixture into dough 1.23 lb.
* Butter: Reserved for butter block 2.551 kg
* Butter: Reserved for butter block 5.62 lb.

Methodology

Mixing
This is a straight mix, add all your ingredients into a Spiral Mixer and mix for 4 minutes on low and 2 minutes on high. Reserve butter that has been scaled for your butter block. You will need this later!

Mixing

Retarding
For our recipe, we have elected to refrigerate overnight. This will help cool down the dough and allow the glutens to relax.

Retarding

Butter Block
Mix the butter that was reserved for the butter block with a Planetary Mixer until pliable. Once pliable, form butter into a flat block like shape between two layers of parchment paper. Refrigerate your newly formed butter block for approximately 1/2 hour until firm. The consistency should still be somewhat pliable.

Butter Block

Locking Butter Block
we opted to use a manual method for locking the butter into the dough. You will want to make sure that your dough completely envelops the butter block. Be sure to overlap dough pieces so that a seam is made.

Locking Butter Block

Laminating & Folding
Generally speaking, croissant dough must be laminated and folded three times. We opted to laminate once, then fold our dough and laminate a second time. We then refrigerated the dough for one hour and proceeded to laminate and fold the dough again. After the third fold, a final retarding phase is required.

Laminating & Folding

Final Retarding Phase
As previously mentioned, after the third fold a final retarding phase is required. We opted to refrigerate our dough for one hour, however you can opt to refrigerate even longer - up to overnight.

Final Retarding Phase

Cutting
Once the final retarding phase is complete, take your folded piece of dough and perform a final lamination. Once the dough reaches the proper thickness, release the cutting attachment on your sheeter and proceed to cut the dough into triangular shapes.

Cutting

Shaping
Once cut, take your triangular piece of dough and begin by stretching the dough. Once stretched, place it onto your work station. Proceed to roll into the familiar croissant shape. Optionally, you may also choose to curl/create a curved shape with your newly formed croissant.

Shaping

Proofing
Allow your newly formed croissant to proof at room temperature for approximately 2 - 3 hours.

Proofing

Baking
Bake in a preheated convection oven at 350°F for 15 - 20 minutes. Total baking times and temperatures may vary according to your oven, altitude and baking environment.

Baking

Cool & Serve
Enjoy your freshly baked croissants. Yields approximately 80, 5 oz. croissants.

Cool & Serve
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SHEANG LIEN How Croissants are Made Introduction

Sheang Lien Industrial Co., Ltd. is Taiwan supplier and manufacturer in Food Machinery Industry. SHEANG LIEN has been offering our customers high quality Planetary Mixer, Spiral Mixer, Dough Sheeter, Deck Oven, Bread Slicer, Rotary Oven, Proofer, Dough Divider, Dough Rounder since 1997. With both advanced technology and 32 years experience, SHEANG LIEN always make sure to meet each customer's demand.


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