Mixing spiral: Mix for 4min on slow speed, then for 4min on fast speed
Dough temperature: 18°C
Bulk fermentation: 30min at -20°C
Lamination: Add the Mimetic Lamination to your dough and give two double folds.
Cooling: 30min at -20°C
Make Up: Roll out the dough block to a thickness of 2.7mm using a lamination machine. Cut triangles measuring 10x28cm. Roll each triangle into croissant of 50g with medium strength.
Freezing and packing: Blast freeze at -35°C for 30 minutes or until reaching -7°C at core temperature. Pack in sealed plastic bags for freezing storage and then in cardboard boxes. Store at -20°C for up to 6 months.
Thawing: Place on baking trays and thaw for 30 mins at 25°C before placing in the proofing chamber.
Final fermentation: 2h at 31°C and 85% humidity.
Decoration before baking: Spray with Sunset Glaze Easy Plus.
Baking: 17min in deck oven at 210°C top 200°C bottom with initial steam.
