Page 51 - Products Catalogue First Edition 2021

Chapter 1: Raw Materials

Recipe

• +/-1000g Cold water
• 2000g Flour
• 40g Salt
• 200g Sugar
• 2pcs Eggs
•
40g S500 Tigris improver
Animal & • 40g Yeast
•
100g Mimetic 20 sheets
Vegetable
Fats Method
•
Mixing (spiral) mix 3 minutes slow and 6minutes on
fast speed
• Dough temperature °C: 20°C
• Bulk fermentation:1 hour in freezer and viennoiserie
• Make up: 3 SINGLE LAMINATION
• Final Fermentation:30 minutes, 28°C, 80 %RH.
• Decoration before baking
• Oven temperature °C: 210°C

Baking time:18minutes
If you want to use the same day rest covered in freezer
for two hours. Otherwise keep in freezer till next day.
If we want to start using directly roll on sheeter at 2.5
thickness and start cutting in triangle shape.
In proofer for 30 minutes at 30°C.
180 Degree Celsius for 18 minutes with initial steam
Convection oven / 210 Degree Celsius 18 minutes with
Aloha Cake Aloha Pastry Sheets initial steam deck oven
mimetic
4102499 4104600
Sheets for pastry applications (puff pastry, croissant, danish)
20 Kg
5 x 2 kg

croissant Suggestions & Tips

•
Large size 100g dough with
filling (80g dough 20g filling)
•
Medium size 50g dough with
filling
• Soiree 15g dough with filling
“Zatar, chocolate, white cheese
or pate amande”
• When served maximum 5 sec-
onds in microwave.

Spraylix Aeorosol Mimetic 20 Sheet
Product Catalogue Kuwait -1 st Edition
4102705 4009636
600 ml
5 x 2 kg

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