• Wheat Flour: 10.000 kg
• GOLDEN CROISSANT: 2.500 kg
• Butter or Margarin: 0.400 kg
• Fresh Yeast: 0.300 kg
• Water (0 ° C), approx.: 5.500 l
• Total weight: 18.700 kg

Mixing time: 3 + 3 minutes
Dough temperature: 12 – 14° C
Introduction for use: After the fermentation, 0.250 – 0.300r g butter or margarine is folded into each 1 kg dough (make sure the temperature of butter sheet is 12 ° C). Give the turns and between each turn allow to rest the dough for 30 minutes in refrigerator. Then roll out the croissant dough to 3mm thickness and 50 cm length. Cut triangles as 25x12 cm. Fill according to request. Process in croissant form and leave for fermentation.
Bulk fermentation: None
Topping: Egg wash
Final proof: 90 - 110 minutes (28° C, 75%)
Baking temperature: 210° C, slightly steam
Baking time: 15 - 18 minutes