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Lye Croissants using MELLA-HT-SUPERSOFT

Ingredients

Wheat flour type 550 9.000 kg
MELLA-HT-SUPERSOFT 1.000 kg
Whole egg 0.600 kg
Butter/margarine 0.400 kg
Salt 0.080 kg
Yeast 0.520 kg
Water, approx. 4.400 l
Total weight 16.000 kg

Processing

Mixing time: 3 + 4 minutes, spiral mixer
Dough temperature: approx. 20° C
Bulk fermentation time: approx. 15 minutes
Intermediate proof: 30 minutes
Instructions for use: After the bulk fermentation time, fold in 0.250 kg roll-in shortening per kg dough with two single turns and one double turn. It is recommended to observe short relaxation times between the individual turns. Allow the ready-folded dough to relax in the refrigerator for 15 – 20 minutes. Roll the dough out to a thickness of 3.5 mm. Cut triangles of 13 x 23 cm (height x width), roll up into a croissant and allow to prove. At ¾ proof, allow to stiffen, lye with a 1:12 diluted lye and bake giving slight steam. After ⅔ of the baking time, finish baking with opened damper.
Final proof: approx. 60 minutes
Baking temperature: 210° C, giving slight steam
Baking time: 15 – 17 minutes
General hint: For the pretzel lye used, please note the safety instructions on the label or on the safety data sheet of the manufacturer respectively.