1 hour

Croissant

Croissants are very popular in Western countries, they are layered and rich with buttery aroma.

INGREDIENTS	WEIGHT/ grams	PERCENTAGE (Of Flour)
SATELLITE PREMIUM FLOUR	1000	100
MEIZAN BUTTER OIL SUBSTITUTE	100	10
WILPUFF PASTRY MARGARINE	600	60
Sugar	100	10
Eggs	100	10
Instant Dry Yeast	20	0.2
Salt	5	0.5
Improver	4	0.4
Fresh Milk	500	50
Water	150	15
Total	2579

Instructions

Beat flour until soft then add butter oil.
Maintain temperature of the mixture at 28^oC then let it cool in the fridge for 45 minutes.
Form the mixture into dough then roll 2 times, fold each roll 4 times.
Shape and ferment for 90 minutes at 35-37^oC.

BAKING:

Temperature: 210⁰C
Time: 15 minutes

Ingredients

WILPUFF Pastry Margarine
Creates layers and puffy texture.

MEIZAN Butter Oil Substitute
Gives rich flavour & taste.

Satellite Premium Flour
Gives bread softness and density.