Elite Trade

Долгосрочный круассан

Рецептура

Количество Единицы измерения
Мука пшеничная в/с 100 кг
S500 Лонг Лайф 5 кг
Сахар 10-15 кг
Соль 1,8 кг
Маргарин в тесто (жира не менее 82 %) 10 кг
Дрожжи прессованные * 8,87 кг
Глицерин 5 кг
Яйцо 10 кг
Маргарин для слоения к массе теста 19 кг
Вода /лёд (0-2 ºС) 26 для прессованных дрожжей 30,2 для сухих дрожжей кг
* Или сухие инстантные дрожжи (активировать 27С водой, до 10 мин) в дозировке 2,96 кг

Технологический процесс

шаг за шагом

Замес теста, мин (1+2 скорость)

5+7

Температура воды, ºС

2-0

Температура теста, ºС

18-20

Температура маргарина для слоения, ºС

16-18

Отлежка теста в холодильнике после замеса при 5 ºС, мин

5-10

Процесс слоения 4*4*4 (64 слоя):

Раскатка маргарина до 10. Подготовленный конверт (тесто+маргарин) раскатывают до толщины 8 мм, складывают в 4 слоя, прокатывают до 8 мм, складывают в 4 слоя и прокатывают до 7 мм, складывают в 4 слоя и дают отдых 20-30 мин при+5ºС, раскатывают до окончательной толщины:

  • 1,8 для мини-круассанов (ширина основания т/з 10см, высота треугольника 13см. Вес т/з 20гр.);
  • 2,2-2,4 для круассанов весом 50-60гр.

Уложить на смазанные перфорированные листы, без подложек.

Расстойка:

Т 33°С, влажность 75%, 160-180 мин.

Выпечка: t/мин (в зависимости от массы изделий)

Перед выпечкой изделие можно смазать «Сансет Глейз» 60*40.
Подовая печь посадка 220ºС, выпечка верх 200ºС, низ 190ºС, без пара, 8-10 мин (20гр) и 15 мин (50гр);
Ротационная печь, посадка 210ºС, пар 0,3л, выпечка 185ºС, 12мин (50гр).

Упаковка изделий

Остывшие изделия до 30ºС в центре изделия, упаковывают.

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