SelectBlend Croissant 65g
Baker Solution
REF.
43880
The SelectBlend RTP 65 G croissant is made with a fat blend. This blend, combining 90% margarine with 10% concentrated butter*, has been developed to offer high-quality Viennese pastries with a balanced flavour. * in the fat content
The benefits of this product :
- Crispy and golden puff pastry: thanks to the melting point of the fat blend being similar to butter, the Viennese pastries develop a fine and even lamination.
- A dough recipe with milky notes for enhanced aromatic intensity.
- A fat blend made with RSPO Segregated certified palm oil.
-
Ready to Prove
-
165
-
64
Storage conditions :
Store at -18°C or below before use. DO NOT REFREEZE ONCE THAWED.
Date of minimum durability :
9 months
Ingredients :
WHEAT flour, fat blend 26% (palm fat, water, coconut fat, concentrated butter (MILK), emulsifier (mono- and diglycerides of fatty acids), natural flavouring, acidity regulator (citric acid), colour (beta-carotene from natural origin)), water, sugar, yeast, whole MILK powder, WHEAT gluten, salt, emulsifier (lecithins), flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases).Barn laid EGGS. May contain traces of: sesame seeds, soya, nuts, eggs.
Butter Type :
Fat Blend
Unit weight sold :
65
g
Allegations :
Suitable for vegetarians
Instructions
Tray arrangement information
Tray arrangement :
12 items on a tray
Fermentation information
Prove directly :
1h45-2h at 27-28°C, humidity 70-80%
Controlled fermentation information
Prove controlled :
1h15-1h30 at 27-28°C, humidity 70-80%
Egg-wash information
Egg wash :
Glaze the products.
Pre-heating information
Preheating :
190°C
Baking information
Backing :
approximately 15-17 min at 165-175°C, open damper
Resting time information
Rack in a temperature :
15 min at room temperature
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