Laminated Closed

A croissant is made with a buttery, flaky pastry, and is named after its distinctive crescent shape. Legend has it that a courageous and watchful Viennese baker, at a time when Vienna was under siege by the Turks, was working late one night. He heard strange rumbling noises and alerted the city’s military leaders. They found that the Turks were trying to get into the city by tunnelling under its walls. The tunnel was destroyed and the baker became a hero. The only reward he asked for was the sole right to bake a special pastry to commemorate the fight. This pastry was shaped like a crescent, the symbol of the Ottoman flag, and presumably meant that the Austrians had eaten the Turks for breakfast. It was Marie-Antoinette from Austria that made this ”Viennoiserie” such a success in France, after she introduced it in 1770. In the 20th century the croissant became the number one breakfast staple.

Puratos ingredients to create Laminated Closed

Sunset Glaze

Ready-to-use egg-wash alternative for glazing sweet or savoury products.

O-tentic Durum

O-tentic is an active bakery component based on sourdough. It is characterised by a typical Mediterranean taste profile, and by such adapted to make premium authentic crusty bread.

Ambiante

Ambiante is a non-dairy cream for extra stable cake decorations. Ambiante makes it possible to create perfect long-lasting decorations, all without cracks or colouration.

Harmony Sublimo Neutre

The first cold-setting glaze, Harmony Sublimo offers all the advantages of existing hot and cold glazes in one ready-to-use solution.

Vivafil Wild Blueberry

Vivafil Wild Blueberry is a ready-to-use bake stable fruit filling that fills the gap between imagination and creation.

Carat Coverlux Milk

A multipurpose premium compound which has an excellent chocolate taste as well as a fine and smooth texture. Light in colour with a smooth and milky taste.

Sapore Othello

Sapore Othello is an all natural rye sourdough in powder form.

Sapore Aroldo

Sapore Aroldo is a pasteurised liquid rye sourdough.