Debic is part of
The quintessential croissant recipe with Debic products.
2500 g Flour
500 ml Buttermilk
2000 ml Water
10 g Yeast, frozen
5000 g Poolish (see recipe)
7500 g Flour
2300 ml Water
500 g Sugar
170 g Salt
500 g Yeast, frozen
1000 g Debic Cake Gold Turning (folding)
5000 g Debic Croissant
Roll out the pieces of dough so they are ready to use.
For you to experiment with
Masking
Masking cakes or other pastry
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