Compound wheat flour for industrial uses with high water absorption capacity. Just combine water, yeast and salt to obtain the traditional French croissant
Normal mixing time: ± 10 minutes in a spiral machine and ± 16 minutes in a fork machine
NOTE: Kneading times depend on the rotation / speed of the kneader
Kneading procedure
Let stand for about 10 minutes (stanch / initial fermentation). Incorporate ± 600gr of butter croissant for the turns. Give three simple turns or two simple and one in book. Leave the dough to ± 4.5 mm thick, cut into the desired sizes and roll in the croissant format. Let rise in oven ± 60 minutes, bake or freeze. Baking time and temperatures depend on the size of the croissants