Thank you for subscribing to the newsletter for artisans. You will receive our latest news via e-mail.
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!
|500 g||multigrain flour|
|1500 g||flour (15 % protein)|
|920 g||water at 0-3 °C|
|140 g||Fresh yeast|
|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.