10 08, 2021

4 Tips for Croissant Production

There's nothing quite like a well-baked croissant: the airy texture, the subtle flavors, the melt-in-your-mouth layers...delicious!  However, as any pastry chef will tell you, croissant production must be done just right, especially when you're producing them on a high speed line. What’s the secret to a beautifully flaky croissant? Two things key things are happening: Lamination: a folding [...]

30 04, 2021

Dough Lamination

Dough Lamination Also known as dough sheeting and dough folding What is Dough Lamination? Dough Lamination refers to the process of creating multiple, separate layers of dough and fat when making pastry. Under the lamination concept, the dough is wrapped around the fat, and then rolled out and folded over on itself [...]

2 08, 2018

Croissant

Croissant What is a Croissant? A croissant is a laminated, yeast-leavened bakery product that contains dough/roll-in fat layers to create a flaky, crispy texture. Croissants belong to the Viennoiserie or pastry category of baked goods along with brioche, Danish and puff pastries. A croissant usually contains normal levels of salt, yeast and [...]

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