Weight

10 , 25 KG

Croissant bread improver

A powerful improver for the production of croissant and puff pastry products.

Ingredient

Wheat Flour, Enzymes, Permitted Preservative Additives

Shelf life

12 months in closed original package (three layered composite with food grade), stored in proper conditions.

Storage

Dry, cool and light-protected conditions.

Dosage

2 kg/40 kg on flour

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Intro Croissant bread improver

Prolonged softnes and moistness
Improved volume
Dough reduced water release
Enhanced crust color
Improved texture

Suggested Formulation for making Hamburger: Croissant bread improver

Wheat Flour

40 KG

Croissant improver

2 KG

Dry Yeast

800 GR

Sugar

4 KG

Salt

280 GR

Preparation Method

Mixing step

First,mix all the ingredients on slow speed for 2-3 minutes, then on high speed for 7-8 minutes

Layering step with sheeter

For every 5 kg of prepared dough, one kg of layered oil should be used

Proofing step

Moisture: 75-85 % Temperature: 32-35 Ċ

Baking step

Temperature: 180-200 Ċ Time: 15-20 minutes

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