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CroissantsBIRT CROISSANTS INFORMATION SHEET | V1.0 2011 > 1> INFORMATION SHEET DEFINITIONCrescent-shaped roll made from yeasted dough layered to make ß aky puff pastry. May be ß avoured with almond paste, chocolate or cheese. Should be light and ß aky in texture and melt in the mouth. HISTORY Croissants are thought to have originated in Austria. In 1683 when the Turks were secretly digging tunnels under Vienna to make a surprise attack on the city they were heard by bakers working early in the morning. The bakers who raised the alarm and saved V ienna from being defeated by the Turks then baked a special commemorative roll in the shape of the crescent, as seen on the Turkish ß ag. Marie Antoinette introduced the roll to France where it became known as the croissant, the French word for crescent. INGREDIENTSINGREDIENT FUNCTION & SPECIFICATIONS (*Based on ß our content.) Flour Strong with protein content of 11.5Œ13%. The extensibility of the protein is important during folding and rolling of pastry. Needs to have good gas retention properties to help trap carbon dioxide produced by the yeast. To slow down the yeast it is recommended that ß our is chilled in a freezer or fridge for 24 hours before use. Butter Within the dough: 4Œ5%* to lubricate gluten strands during mixing and assist with lamination process. Roll in butter: To add ß avour and tenderness to the Þ nished product. Added into dough by English or French method for puff pastry to achieve hundreds of layers of dough, fat, dough, fat…to produce a ß aky croissant. Ideal butter temperature is 14Œ15ºC. Sugar For crust colour, sweetness and to make the Þ nished product tender. Salt For ß avour, to control fermentation and strengthen the gluten strands. Yeast For ß avour and aeration. Amounts vary depending on the amount of sugar, fats and eggs used in the dough. As more of these ingredients are added, more yeast is required. If the croissants are to be frozen then the yeast amount should be doubled. Water Added to hydrate the ß our proteins and combine all ingredients. Water should be chilled for 24 hours before use to slow down fermentation of yeast. Milk powder For crust bloom, ß avour, crumb texture and to produce a ß aky texture. Optional ingredients include eggs, which can add richness and strength to dough, and improvers/dough conditioners, which can assist in the Þ nal volume. PROCESSINGTwo sets of skills are needed for manufacture: bread (yeast raised) and puff pastry making. Yeast requires care hence the need forchilling the dough (pastry) between each fold/turn to prevent the yeast from working too fast and losing effectiveness during p rooÞ ng and baking stages.PROCESSINGPROCESS DETAILS Mixing The aim is to achieve proper blending and hydration of the ingredients. Some gluten development is desirable to make dough handling easier at the early stages of laminating. Dough temperature Ideal temperature is 19 + 2ºC as the dough ingredients will readily hydrate and roll-in fat will remain Þ rm. Laminating The ß akiness of croissants depends on the formation of many thin Þ lms of gluten protein which trap water vapour and carbon dioxide from fermentation. Laminating separates these Þ lms with fat. The process consists of a series of sheetings, where the dough is reduced to 1/3 or 1/4 of its thickness before being folded into 3 or 4 layers. Most croissants are made from three folds after the fat has been incorporated which gives 54 fat layers, although by changing one three-fold to a book-fold the number of fat layers is increased to 72. Number and type of folds is determined by whether a soft or Þ rm roll-in fat is used.
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