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    Better Croissants

    Uploaded by

    Saul Diaz
    This document provides a recipe for croissants with scaling instructions for batches of various sizes. It lists the ingredients and their amounts needed to make batches of 2, 4, 6, 8, or 10 units. Flour, water, yeast, and resting time are listed first, followed by additional ingredients to be added after resting. The total dough amounts are calculated at the bottom. Preparation instructions specify cutting and folding the dough with margarine before freezing and refrigerating.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd

    Better Croissants

    Uploaded by

    Saul Diaz
    9 views1 page
    This document provides a recipe for croissants with scaling instructions for batches of various sizes. It lists the ingredients and their amounts needed to make batches of 2, 4, 6, 8, or 10 units. Flour, water, yeast, and resting time are listed first, followed by additional ingredients to be added after resting. The total dough amounts are calculated at the bottom. Preparation instructions specify cutting and folding the dough with margarine before freezing and refrigerating.

    Original Description:

    COOKING

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    This document provides a recipe for croissants with scaling instructions for batches of various sizes. It lists the ingredients and their amounts needed to make batches of 2, 4, 6, 8, or 10 units. Flour, water, yeast, and resting time are listed first, followed by additional ingredients to be added after resting. The total dough amounts are calculated at the bottom. Preparation instructions specify cutting and folding the dough with margarine before freezing and refrigerating.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    9 views1 page

    Better Croissants

    Uploaded by

    Saul Diaz
    This document provides a recipe for croissants with scaling instructions for batches of various sizes. It lists the ingredients and their amounts needed to make batches of 2, 4, 6, 8, or 10 units. Flour, water, yeast, and resting time are listed first, followed by additional ingredients to be added after resting. The total dough amounts are calculated at the bottom. Preparation instructions specify cutting and folding the dough with margarine before freezing and refrigerating.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 1

    Recipes

    Croissant

    Ingredients Amount x 2 x4 x6 x8 x 10
    Flour kg 1 2 4 6 8 10

    Water l 1 2 4 6 8 10

    Yeast g 80 160 320 480 640 800

    Rest above for 2 hours 0 0 0 0 0 0

    Flour kg 3.4 6.8 13.6 20.4 27.2 34

    Milk kg 0.8 1.6 3.2 4.8 6.4 8

    Water kg 0.4 0.8 1.6 2.4 3.2 4

    Salt g 90 180 360 540 720 900

    Sugar kg 0.3 0.6 1.2 1.8 2.4 3

    Levit g 40 80 160 240 320 400

    Malt g 45 90 180 270 360 450

    Butter g 150 300 600 900 1200 1500

    Yeast g 30 60 120 180 240 300

    0 0 0 0 0

    0 0 0 0 0

    0 0 0 0 0

    Total Dough 7.335 14.67 29.34 44.01 58.68 73.35

    Preparation
    Cut dough into pieces of 7,5 kg.
    Flat on a tray and keep in the freezer for about 1-2 hrs.
    Fold in 2 kg of Croissant margarine. Give 3 single turns.
    Put back in the freezer for about 3 hrs.
    Then place back in the fridge for the night shift

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