CROISSANT ARTISANAL AU BEURRE

60 GRM
4200 GRM
70 UNITS

READY TO BAKE

Croissant with 23% French butter from a high quality with sugar and full milk. Traditional French production methods with several longer resting times guarantee a better and fuller taste with aromas of fresh butter and a nice layering.

 

PRODUCT DATASHEET

 

PRODUCT PLACEMENT

Bakery, in-store bakeries & bakery cafes selling morning goods. And of course, first class hotel & breakfast shops.

A popular classic 06-12 H - DRY BREAKFAST item  / side / single serve 

 

PRODUCT INFORMATION  -   SOMETHING NICE TO KNOW

Croissant with 23% French butter from a high quality with sugar and full milk.  Traditional French production methods with several longer resting times guarantee a better and fuller taste with aromes of fresh butter and a nice layering. Pre - egg washed.

 

  • Premium raw materials: French butter and French flour
  • Traditional French production method
  • Soft and smooth rolling of the laminated dough
  • Long resting times

    Resulting in:

  • a nice voluminous croissant with a nice golden crust
  • an exceptional quality of the layering of the dough
  • a delicate crispiness
  • a nice scent of fresh butter
  • a balanced flavour of butter and sugar with final notes of butter/caramel

 

A croissant is one of the heights of yeast baking. Croissants are made by rolling up a rich yeasted dough with layers of a great deal of butter or margarine. Croissants are made of a leavened variant of puff pastry by layering yeast dough with butter and rolling and folding a few times in succession, then rolling.

 

The story:

Vienna, summer 1683. The Turkish army has conquered the Austrian empire and laid the siege to the capital. Due to the hard resistance they decided to dig tunnels under the ramparts of the capital. The bakers in Vienna could hear the noise of the spades at night. The bakers alarmed the citizens and so they could defeat the Turkish army. In memory of this event the bakers decided to make a special patisserie with the typical "croissant"-shape (=symbol of the Turkish emperor, his army and the Islam religion). Marie-Antoinette born in Austria brought the croissant to Paris in the 18th century.

 

FOCUS ON INGREDIENTS

Butter… did you know that you need 3 kg of cream to obtain 1 kg of butter?

 

For more products available for indent order, please view catalog here.

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