Croissant dough | Corman International
A recipe for Baker-Pastry Chef | 6 completion stages
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.
Ingredients
- 1,770 kg strong flour
- 36 g salt
- 850 g water/milk
- 100 g sugar
- 40 g invert sugar
- 90 g (+ 90 g milk powder if using water)
- 140 g Roasted butter 98% fat
- 26 g improver
- 1 kg Extra Butter 82% fat – Sheet
- 3,15 kg croissant dough
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