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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

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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

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