How Croissants are Made | Upgrade Your Bakery with Sheang Lien: High-Efficiency Spiral Mixers and Bread Slicers

Croissants Process | Professional Deck Ovens for Baking Excellence | Sheang Lien

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
Related Products
  • 20 Liter Planetary Mixer - Planetary mixer is for mixing ingredients like flour, egg, vanilla, sugar.
    20 Liter Planetary Mixer
    SL-200A

    Whip up savings with Sheang Lien's family of heavy-duty mixers. Powerful custom-built motors, gear-driven transmissions, rugged construction and dependable operation will provide you with years of reliable performance at fraction of the cost of competitive mixers. Whether a high-volume bakery or Factory, mixing delicate meringues or a tough dough, Sheang Lien Mixers give you that perfect mix - all backed by superior warranty.Durable, tough, and built to last are qualities that make Sheang Lien Mixers the best solution for your mixing needs. Sheang Lien's rigid cast iron construction ensures years of use in tough environments.Built into each mixer is the quality of workmanship and design the precision-crafted motors and gears lead to dependable operation day after day. Sheang Liens's commitment to quality protects your investment for years to come.Sheang Lien Mixers are priced to provide significant savings over other brands. A proven design plus solid construction equals years of reliability. Each Sheang Lien Mixer is backed by superior warranty.


  • 30 Liter Planetary Mixer - Planetary mixer is for mixing ingredients like flour, egg, vanilla, sugar.
    30 Liter Planetary Mixer
    SL-30

    Sheang Lien SL-30 Planetary Mixer is ideal to produce pastry products such as creams, batters, light paste and other sophisticated desserts to mix the dough in the planets rotation direction with even and homogenous mixing performance.Planetary mixer is made from super hardened alloy steel, based on excellent die-casting technology and non-dust paint coated finish is easy cleaning. Planetary mixer's durable and quiet during running. Various types of planetary mixers are suitable for small and large productive bakeries, pastry units and other food service operations.


  • Spiral Mixer - Gently mix bread dough, allowing it to develop the proper gluten structure.
    Spiral Mixer
    SL-25S

    SL-25S Spiral mixer can mix powder ball, crisp and stuff containing less than 75% water. Good for bread, bagels, pizza and gentle type French dough etc.SL-25S Spiral mixer machine has fast and slow two kinds of speed, and the mixing tube moves round left and right, to knead, rub, pinch, mix, twist, and sprain. SL-25S Spiral mixer can easily mix all kinds of powder balls within the shortest time.


  • Stakeless Spiral Mixer - Stakeless Spiral Mixer
    Stakeless Spiral Mixer
    SLXS-25

    Sheang Lien produces various blenders to deal with the food processing. We provide high quality mixers that can widely use in bakeries, shopping malls, hotels, restaurants, supermarkets, central kitchens and factories. ● Large kneading zone for short mixing times. ● Optimum mixing process for batches of all kinds. ● Easy to operate. ● Smooth surfaces, easy to clean. ● Requires practically no maintenance.


  • Single Door Retarder Proofer - Proofer is a machine in creating yeast breads and well Fermentation.
    Single Door Retarder Proofer
    SLDC-18F

    The Sheang Lien Proofer / Retarder proofer enables the user to prepare dough for baking well in advance often for next day's production. Throughout the retarding process product is stored within the unit and maintained at an optimum temperature and humidity. The unit has a timer that can be set so product is proved and ready for baking for next day.The enclosures are made of all stainless steel, insulated with hydraulic injection polyurethane foam. The high-efficiency compressor with overload and delay-start protection saves energy and cools swiftly. The condenser is designed with anti-rodent and anti-dust mechanism. Rapid humidification system prevents residue water to secure hygienic and sanitary cavity. While retarding, the high humidity conditions prevent the problem of hard shell and dry dough. Intelligent electric automatic control system achieves precise control.


  • One Door Upright Chiller - One Door Upright Chiller
    One Door Upright Chiller
    SL-001C

    Classic stainless steel designed to stand up to the tough conditions found within in a busy commercial kitchen. Finished in 300# stainless steel, the series has all the features you would expect from a top-end product.


  • Single Door Proofer - Proofer is a machine in creating yeast breads and well Fermentation.
    Single Door Proofer
    SL-18F

    The Sheang lien Proofer to provide the final fermentation product, a stable temperature and humidity bring good fermentation quality. Product surface is not dry, thin and full, ferment uniform can meet the need of the product.


  • Double Door Proofer - Proofer is a machine in creating yeast breads and well Fermentation.
    Double Door Proofer
    SL-36F

    The Sheang lien Proofer to provide the final fermentation product, a stable temperature and humidity bring good fermentation quality. Product surface is not dry, thin and full, ferment uniform can meet the need of the product.


  • Electric Deck Oven - Used for baking breads cookies and cakes with automatic control temperature.
    Electric Deck Oven
    SLE-3006

    Complying with European union safety standards, Sheang Lien Transparent-Type Deck Oven is a high performance oven specially designed for high volume baking, pizza, and all-purpose operations. Unique in both design and technology, the oven is not only an excellent baking solution, but also its contemporary style serves as a centerpiece for today's high-end baking industry.Oven's versatility makes it suitable for a wide range of products. This modular oven is suitable for any production capacity; the number of decks can be gradually increased as your business grows. The steam produced is humid and instantaneous and the amount generated can be programmed according to the product being baked.


  • Rotary Rack Oven - Designed to ensure best performances even on the most delicate products.
    Rotary Rack Oven
    SL-120

    Rotary Rack Oven SL-120 is a type of oven that slowly rotates bakes, breads and cookies with automatic temperature control that gives great texture and taste.



Best Sale

How Croissants are Made | Professional Baking Solutions: Discover Sheang Lien's Advanced Deck Ovens and Dough Sheeters

Located in Taiwan since 1997, Sheang Lien Industrial Co., Ltd. specializes in bakery equipment with over 40 years of experience. Offering a wide range of high-quality and efficient products including How Croissants are Made, planetary mixers, spiral mixers, dough sheeters, deck ovens, and bread slicers, Sheang Lien caters to the needs of commercial bakeries worldwide. Their commitment to innovation and durability ensures customer satisfaction and operational excellence in the baking industry.

Sheang Lien Industrial Co., Ltd. stands as a leader in manufacturing high-quality bakery and catering equipment, serving professional buyers worldwide. With over three decades of expertise, their product line, including planetary mixers, spiral mixers, dough sheeters, and deck ovens, emphasizes innovation, efficiency, and durability. They cater to the needs of bakery shops and production lines, aiming to enhance operational excellence and customer satisfaction. Ideal for businesses seeking to upgrade or establish top-tier baking facilities.

SHEANG LIEN has been providing customers with high-quality bakery and catering equipment, both with advanced technology and 32 years of experience, SHEANG LIEN ensures that each customer's needs are met.


Hot Products

Planetary Mixer

Planetary Mixer

Planetary mixers from 5 to 120 liters, designed for professional use.

Read More
Spiral Mixer

Spiral Mixer

We have brought extensive knowledge to its high quality mixers in the past 30 years.

Read More
Deck Oven

Deck Oven

A broad selection of deck ovens to suit our clients needs.

Read More