Group Dough
Ingredient
KG
%
Wheat flour Extra
1.500
75.00
Water
1.000
50.00
0.500
25.00
Sugar
0.100
5.00
Skim milk powder
0.050
2.50
0.025
1.50
Salt
0.010
0.50
Total Weight: 3.185
Group Laminated Karitè Gold
Ingredient
KG
%
Bakels Karitè Gold
0.900
28.00
Total Weight: 0.900
Total Weight: 1.070
Total Weight: 0.200
(Feel free to make the dough the day before for best results)
1: Mix the ingredients for the dough in a doughmixer, use cold water and preferably cold flour.
2: Run the dough 4 minutes slowly and about 2 minutes quickly.
3: Take the dough and flatten it on a plate and place it in the fridge, and cover it with plastic.
4: Roll out the dough and laminate with Bakels Karitè Gold, The margarine should have a temp of about 14-15 C, and laminate the dough 2x4, or 3x3 a little according to taste and experience.
5: Feel free to cool the dough after each beat, for the very best result.
6: Cut into triangles oblong pieces and then roll them up, add slices of cheese and ham if you want a little extra nutritious to sell.
7: Ferment the croissants at low temp in the fermenter about 32C and a humidity of 70%, give them at least 2 hours.
8: Before baking, brush them with Glossy and sprinkle seed mixture over them.
9: Bake at 190C for about 18 minutes.
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