Dolcélite Croissantoro

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Product Information

Dolcélite Croissantoro, the best of traditional mixes technology for preparing directly leavened croissants.
Simplified processing and leavening assuring excellent development.

Would you like to try something different for your Croissant?

danesi e krapfen with Dolcélite Croissantoro

Ingredients

Soft type "0" wheat flour, dextrose, salt, skimmed milk powder, emulsifier (E472e), malt extract powder, flavouring, alpha amylase, food colouring (beta-carotene E160a), flour treatment agent (ascorbic acid E300).


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Recipes

Croissants
Dolcélite Croissantoro kg 1,000
Tepid water kg 0,400
Compressed yeast* kg 0,060
  --------------------------
TOTAL kg 1,460

* The quantity of yeast can vary according to the leavening time required.

Preparation

Knead all the ingredients together to obtain a smooth and dry mix.
Leave the mix to settle for approximately 20/30 minutes.
Fold into quarters twice with:

Margarine Queen Piatta kg 0,350

Rise, decorate and bake as usual.croissant made with Dolcélite Croissantoro

Krapfen/Bomboloni
Dolcélite Croissantoro kg 1,000
Mélange Futura G kg 0,080
Whole eggs kg 0,150
Tepid water kg 0,300
Compressed yeast* kg 0,060
  --------------------------
TOTAL kg 1,590

* The quantity of yeast can vary according to the leavening time required.

Preparation

krapfen made with Dolcélite CroissantoroMix all the ingredients together to create a smooth and dry mix.
Leave the mix to settle for approximately 15/20 minutes, then pieces the dough.
Rise and bake as usual.

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Bag Dolcélite Croissantoro

code B512 - Bag 15 kg

Data Sheet Brochure Print

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