IRCA CROISSANT

mix in powder for the production of "FRENCH CROISSANT - PAIN AU CHOCOLAT - PAIN AU RAISIN".

semifinished product for pastry.

DOSES AND DIRECTIONS TO USE:
CROISSANT - PAIN AU CHOCOLAT - PAIN AU RAISIN
IRCA CROISSANT_______________________g 1.000
Brewer’s yeast__________________________ g 50
Water_________________________________ g 500-550
Pastry margarine or butter_________________ g 400
DOUGH MAKING: knead IRCA CROISSANT, yeast and water reaching a smooth and velvety dough. Let rest 10 minutes at room temperature (20-24°C).
PROCEDURE: roll out the dough, put the margarine or the butter in the centre and fold up the dough so that to cover it completely.
Level and fold up in 2 layers the obtained flak dough; repeat one more time the levelling and folding operation, in order to obtain a total of 2 layers at 4.
After 10 minutes resting time roll out the dough (3-5 mm thickness) and give the desired shape.
RISING: put in rising room at 28-30°C for 60-80 minutes with relative moisture of 70% .
BAKING: bake at 180-200°C for about 20-22 minutes.
IMPORTANT POINT TO NOTE: the temperatures and the a.m. times can be modified by the operator according to the particular enviromental conditions and to the type of material used.