Croissant 10 is an enzyme-based concentrated mix that has been specially formulated for making light and flaky croissants and other European laminated baked products. With this reliable concentrate, you can be assured of consistent quality croissants every time you bake.
Making the croissant has more to do with the science of baking then the skill of shaping and lamination. Selection of the right ingredients will have a major impact on the output product.
With our Croissant 10 concentrate preparing crispy, light and flaky croissants become effortless. Our concentrate has been formulated with quality ingredients, which improve the volume, flakiness and dough tolerance. It also enhances the taste and flavour of the butter used to laminate.
+ Improves volume and flakiness
+ Enhances butter taste and flavour
+ Improves dough stability and tolerance
+ High concentrated enzyme blend
♦ Croissants should be prepared in a room with temperature below 26º C
♦ Proper proofing temperature and time is very critical for good quality croissants
♦ Butter used for laminating should be of high quality with low moisture content.