Ireks Croissant Mix, Pastry Mix, 1kg

In stock
SKU
17-108204R1
Special Price ฿347.75 Regular Price ฿369.15
Quick Overview

Soft, buttery, flavorful

Pastry Mix 25%: Just mix 25% of Croissant Mix with 75% wheat flour, add Butter or Margarine, Yeast and Water

Our Croissant Mix is the solution to creating impressive homemade sweet and savory croissants, bread and pastries. Tender on the inside and perfectly crispy on the outside, Croissant Mix is easy to use and yields baked treats full of flavor in every bite

Croissant Mix is versatile, suitable for cold dough methods, machine compatible and can be used for Croissant, Danish, Soft Bread, Donuts, Brioche, Raisin Snails and more

Simply create a flour mixture consisting of 25% Croissant Mix and 75% wheat flour, add butter or margarine, yeast and water and you are all set. The dough can also be frozen (fermented or unfermented)

Croissant Mix is versatile, suitable for cold dough methods, machine compatible and can be used for Croissant, Danish, Soft Bread, Donuts, Brioche, Raisin Snails and more

Ireks Croissant Mix - Croissant

Preparation Time: 7 – 8 minutes

Proofing and Resting Time:100 – 150 minutes

Baking Time:15 – 20 minutes

Outcome:14 Croissants

 

Tools needed:Mixer including bowl, kitchen scale, baking tray

 

Ingredients

  • 125 g Ireks Croissant Mix
  • 500 gBread flour
  • 20 g Butter
  • 10 g Instant yeast
  • 325 ml Water, iced, approx.

 

Method

1. Mix all Ingredients for 3 minutes slow and 4 minutes fast. We recommend using iced water to keep the dough temperature at max. 22°C.

2. Once mixed, wrap the dough tight in plastic wrap or cling film and chill the dough in the freezer for 30 minutes to ensure that the dough and butter have the same consistency for folding.

3. Once chilled, place on a floured surface and roll out the dough to form a rectangle sheet.

4. Place 250 g of butter onto the centre of the sheet. Fold the sheet with double turns, like folding a letter, and roll out to approx. 1cm thick. Chill in the freezer 30 minutes, turn the dough 90 degrees, again folding with three simple turns and roll out to approx. 1cm thick. Chill in the freezer 30 minutes, between each turn as well as after the final turn (make 2 turns)

5. Wrap tightly and chill in the freezer 1 - 2 hours.

6. Once chilled, divide the dough in half and roll each portion out in a long rectangle shape with a thickness of about 0.5 cm.

7. Cut the dough into long, skinny triangles (12 cm high and 25 cm wide). Starting from the bottom, the longest edge, roll the triangles towards the top to form a croissant and place it onto a greased baking tray.

8. Cover and allow the dough to final proof for 70 - 120 minutes in an environment of 20 - 22°C.

9. Brush the tops of the croissant with egg wash before baking

10. The oven should have a temperature of 200°C when you put the croissants in. And bake for 15 - 20 minutes or until puffed, golden brown.

11. Open damper 3-5 minutes before the end.

More Information
FDA Number10-1-13151-1-0050
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Usage %0-25%
Dietary NeedsVegetarian, Transfat Free, Nut Free
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