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Home Recipes Croissant Red & White

Croissant Red & White

The quintessential croissant recipe with Debic products.

Red croissant Bakery Dough

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Ingredients

For 225 servings

Croissant Dough

4 L Water

400 g bakery yeast

400 g milk powder

160 g malt powder

8 Kg flour

600 g sugar

400 g Debic Incorporation Butter Brioche

160 g salt

4 x 1,100 kg Debic Tourage Butter Croissant

Red fantasy dough

960 g croissant dough

48 g red coloring agent

80 g Debic Incorporation Butter Brioche

75 g water

Debic products used

Debic Incorporation Butter Brioche 4x2.5KG

Made from fresh cream
A butter ideal for all dough applications
Consistent texture and taste all year round
Guarantees smooth and reliable processing

Preparation

Croissant Dough

Mix the water with the yeast, the malt and the milk powder.

Add the rest of the ingredients and knead during 5 minutes in 1st gear.

Give 2 hours rest in de refrigerator.

Ply in the Croissant butter and give 1 single (x3) and 1 double (x4) turn.

Leave to rest 1 hour in de refrigerator.

Red fantasy dough

Dissolve the coloring agent in the water, knead with the croissant dough and the soft butter. Divide in 4 pieces. Leave to rest for minimum 1 hour in de refrigerator.

Proces

Roll out the red croissant dough and fit on the croissant dough bloc.

Lengthen the dough on 2,4 mm and cut into triangles ( 25 x 8,5 cm). shape into a croissant and place on trays.

Leave to ferment +/- 2 Hours at 26°C.

Bake for 10 minutes at 230°C + 5 minutes at 190°C.

Recipe tags Red croissant Bakery Dough

debic for baker

debic for baker