Croissant

Ingredients

Aristo Croissant Sheets 25% - 30% on dought weight

Mix	+/- 3 min slow, +/- 5 min fast
Dough Temperature	18°C
Bulk Fermentation	Place dought on tray, cover with plastic and give a rest of 30 minutes
Lamination	Place Aristo Croissant in the middle of the dough and fold the dough equally along both side. Roll out dough at 7 mm and give two single fold (folding in 3), Let the dough rest under a plasic foil for 30 min at 18°C. Roll out the dough at 7 mm and give a third single fold. Roll out the dough at +/- 3 mm
Make up	Cut triangles of 11cm base 22cm height (weight) 60g take a triangle of dough and fix the top with your finger on table. Start carefully by rolling the triangle on table. Start carefully by rolling the triangle from the base of the top. Place the dough on baking tray
Final Fermentation	+/- 90 minutes at 28°C 80% RH
Decoration before baking	Brush with egg wash
Oven temperature	+/- 210°C with initial steam
Baking Time	+/- 13 minutes