Recipes

Multigrain Croissant

INGREDIENTS	GRAM	%
Wheat flour	2.000	100
Inventis Zavarka Multigrain	800	40
Water	1.220	61
Fresh yeast	100	5
Salt	14	0,7
Sugar	100	5
Improver „Magimix“*	40	2
Total (no lamination)	4.274	213,7
Margerine for lamination	1.040	52

Mixing	4 + 6 min
Resting time	20 min
Lamination	3 single folds
Relaxation	20-25 min
Final thickness	up to 2.5-3 mm
Division / Formation	60-80 g croissant shape
Final proofing	90-120 min / 32 ° C, 75% r.h.
Baking	14-15 min / 200 ° C / steam or egg yolk

*contact your Lesaffre subsidiary