PANDORA GRAN SVILUPPO |
acqua |
NATUR ACTIV |
zucchero semolato |
burro piatto |
KNEADING: knead all ingredients together with the exclusion of the margarine until a smooth dough is obtained, roll up and leave to rest at 28-30°C for 60 minutes. Put in the batch freezer a
Ingredients
Preparation
DIRECT LEAVENING: leave in a rising room at 28-30°C with relative humidity of about 80% for 180 minutes approx.LEAVENING AFTER FREEZING: after having frozen the croissant just prepared, they can rise at room temperature (20-22°C) covered with a plastic sheet for 14 hours or in rising room at 30-32°C for 4 hours and 30 minutes.BAKING: glaze with egg and bake the croissants at 180-190°C for 18-20 minutes.
