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

Mimetic 32

A margarine with great workability and excellent plasticity to create Viennoiserie and puff pastry.

Sunset Glaze

Ready-to-use, UHT egg substitute for glazing.

Vivafil Durian

A superior bake-stable and freeze-stable durian filling for bakery products, with mimimum of 20% real fruit content.

Carat Coverlux Dark Compound Block

Compound Dark Chocolate in block.

Belcolade Noir Chocolate Powder

Belgian couverture dark chocolate powder

Vivafil Strawberry

A superior bake-stable and freeze-stable strawberry filling for bakery products, with mimimum of 20% real fruit content.

Harmony Sublimo G&G Neutre

Ready-to-use cold setting glaze for fruit pies, cakes, danish and puff pastries.

Kimo Long A+

Improver in powder form designed for the production of frozen dough for long freezing period up to 6 months.