Scribd Logo
Upload

Welcome to Scribd!

  • 364 views

    Raha Croissant Flow Diagram

    Uploaded by

    Mohammad Jubayar Al Mamun
    The document outlines a 16-stage process for making croissants and fruit rolls. The stages include batch preparation and weighing ingredients, mixing ingredients to form dough, cutting and sheeting the dough, freezing the dough, defrosting, adding margarine, shaping, proofing, baking, curing, injecting inclusions like cheese or chocolate, packaging, storing at room temperature, and dispatching at room temperature.

    Copyright:

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

    Raha Croissant Flow Diagram

    Uploaded by

    Mohammad Jubayar Al Mamun
    364 views1 page
    The document outlines a 16-stage process for making croissants and fruit rolls. The stages include batch preparation and weighing ingredients, mixing ingredients to form dough, cutting and sheeting the dough, freezing the dough, defrosting, adding margarine, shaping, proofing, baking, curing, injecting inclusions like cheese or chocolate, packaging, storing at room temperature, and dispatching at room temperature.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document outlines a 16-stage process for making croissants and fruit rolls. The stages include batch preparation and weighing ingredients, mixing ingredients to form dough, cutting and sheeting the dough, freezing the dough, defrosting, adding margarine, shaping, proofing, baking, curing, injecting inclusions like cheese or chocolate, packaging, storing at room temperature, and dispatching at room temperature.

    Copyright:

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

    Raha Croissant Flow Diagram

    Uploaded by

    Mohammad Jubayar Al Mamun
    The document outlines a 16-stage process for making croissants and fruit rolls. The stages include batch preparation and weighing ingredients, mixing ingredients to form dough, cutting and sheeting the dough, freezing the dough, defrosting, adding margarine, shaping, proofing, baking, curing, injecting inclusions like cheese or chocolate, packaging, storing at room temperature, and dispatching at room temperature.

    Copyright:

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

    Process Flow Chart for Croissant/Fruit Roll

    Stage- 1 Batch preparation/Weighing


    (Weighing all ingredient as par Recipe)
    ↓
    Stage- 2 Mixing
    (Flour, Sugar, Salt, Bread Improver, Gluten,
    Calcium Proipainate, Oil, Milk Powder, Yeast & Water)
    Medium speed: 3-5 minutes
    High speed: 10-12 minutes
    ↓
    Stage- 3 Dough
    (Dough weight as per SKU.)
    ↓
    Stage- 4 Cutting
    (weight as per SKU.)
    ↓
    Stage- 5 Sheeting Machine
    ↓
    Stage- 6 Freezing
    Temperature:-18°c
    Duration(12 hours)
    ↓
    Stage- 7 Defrosting
    Duration(2-3 hours)
    ↓
    Stage- 8 Re-Sheeting Machine
    (add margarine)
    ↓
    Stage- 9 Shaping
    (Size as per SKU)
    Adding inclusion: Zatar/ Trutty Fruitty)
    Stage- 10 ↓
    Proofing
    (Temperatur:35-40°c, Humidity 85-90%
    Duration 2.10-2.30 hours)
    ↓
    Stage- 11 Baking
    (Temperatur:190°c Duration 12-16 minutes)
    ↓
    Stage- 12 Curing
    (Duration 2 hours)
    ↓
    Stage- 13 Injection
    (Inject inclusion: Cheese+Liquid milk/ Liquid Chocolate)
    ↓
    Stage- 14 Packaging
    ↓
    Stage- 15 Storage at Room Temperature
    ↓
    Stage- 16 Dispatch at room Temperature

    You might also like