Machinery used: Mixer, Sheeter, Revent Proofer, Revent ONE39, Revent Vacuum Cooler
Mixing process: First speed 6 min, second speed 6 min.
Proofing: 2 hours 30˚C/86˚F 80% or long curve during 6 to 48h slow proofing for better quality
Baking parameters: 175˚C/347˚F 20min damper closed.
Vacuum process: 195˚C/383 ˚F for 16 min at 1:30/20 mBar.
Ingredients quantity in grams/ lb
Flour 2400g/ 5.29lb
Water 1200g/ 2.64lb
Sugar 310g/ 0.68 lb
Salt 50g/ 0.11 lb
Milk powder 100g/ 0.22lb
Yeast 120g/ 0.26lb
Butter 1000g/ 2.20lb
Mix all ingredients except the butter. Dough should be between 26˚C to 28˚C / 79˚F to 86˚F straight after mixing.
Laminate dough one double and one simple folding. Wait 45 min before shaping the croissant.
Size shaping 22cm by 6cm 80gr/0.17lb.