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Corman Artisan

Baker-Pastry chef - Restaurateur

Multigrain croissant with filling

Salty pastry s an important pillar for bakeries and allows them to differentiate themselves with an adapted offer. Our idea? A salty croissant with different fillings... for all tastes!

Preparation

500 g multigrain flour
1500 g flour (15 % protein)
920 g water at 0-3 °C
140 g Fresh yeast
40 g salt
250 g sugar
eggs
10 g crust improver
1000 g Dairy Butter 82 % fat - Sheet
You can use 70 g dry yeast instead of the 140 g fresh yeast.

Did you know ?

You can use 70 g dry yeast instead of the 140 g fresh yeast.


Corman'products of the recipe

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