Plant-based Croissant - Puratos

INGREDIENTS

Working method

5 minutes 1st speed. 5 minutes 2nd speed.
Dough temperature: 18°C.
Bulk fermentation: 30 minutes.
Lamination: 1 double fold, and 1 single fold (12 layers).
Scale: 70g.
Intermediate proof: 30 minutes.
Make up: Roll out until obtaining a block of 59cm wide by 80cm long. Then cut 30 croissants of 29cm long by 10cm large.
Final fermentation: 2 hours, 30°C at 85% humidity.

About this recipe

Revolutionize your bakery offerings with this plant-based croissant, featuring innovative ingredients like Mimetic and Sunset Glaze.

Not only does this recipe offer a delicious, vegan option for your customers, but it's also proven to have up to 50% less environmental impact compared to non-vegan croissants. Based on LCA-PEF analysis, every 100T of croissants produced is equivalent to planting 5,000 trees.

Contact us today to learn more about this sustainable solution for your business.

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