Coloured Croissant

Flour Bakers Euro 1000
Water 550
S500CL 10
Sapore Fidelio 20
Sugar 100
Salt 20
Fresh Yeast 50
Butter 50
Lamination Butter 500
Sunset Glaze Q.S
Ingredients total 2300

Working Method

Coloured Lamination

  1.  Once dough is developed, cut 300g off the final dough weight of 1800g and colour with desired colour.
  2.  Sheet the coloured dough down to 1mm and place on the 3mm laminated dough.
  3.  Pass through sheeter once more to ensure both doughs have stuck together.

About this recipe

Complexity level:  


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