KNEADING TIME Start by kneading flour, eggs, milk, Finum, and half of the sugar on low speed for 5 minutes. Once the dough starts to come together, add the remaining sugar and salt. Continue kneading on medium speed for another 4 minutes until the dough is fully developed. Add the flavorings (e.g., lemon or orange zest) and the chopped butter. Continue kneading on low speed for another 5 minutes until the dough is smooth and elastic.
DOUGH TEMPERATURE 28 °C. (82 °F).
DOUGH RESTING Shape the dough into a ball and let it rest at room temperature (25v°C / 77 °F) for 30 minutes. Then, transfer the dough to the refrigerator at 3 °C (37 °F) for 15-17 hours.
SHAPING AND LAMINATION Roll out the dough and encase 600g of soft butter. Perform a 4-fold, then a 3-fold, keeping the dough height at 7 mm during the folds. Let the dough rest, covered with a plastic cloth, for 30 minutes at -20°C (-4 °F). Divide the
dough into two parts. Cut small strips of dough 15 mm wide and place them on
top of the other half of the dough. Roll out the dough to a thickness of 3.5 mm
and cut out a rectangle measuring 23 x 7 cm (for a total of 80 g). Spread the
pastry cream and chocolate chips in the center of the rectangle, on the side
without the strips. Fold the two ends over the cream, slightly overlapping
them.
LEAVENING Let the croissants rise at 20 °C (68 °F) for 15 hours, until the volume triples.
BAKING
Convection oven: Bake at 160 °C (320 °F) for 20 minutes, valve closed, no steam, with the fan at medium speed.
Static oven: Bake at 180 °C (356 °F) for 20 minutes, valve closed, no steam, with 80% top heat and 80% bottom heat.
Note:The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.
The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %
FINUM – THE LIEVITO MADRE NATURAL YEAST WITH LIMITLESS CREATIVITYFINUM is the result of a gentle drying process of our Lievito Madre natural yeast and represents a unique natural baking ingredient based on Lievito Madre. Thanks to its outstanding versatility, FINUM enables the easy and consistent production of a wide range of baked goods – both savoury and sweet – with an authentic, unmistakable flavour.FINUM not only preserves the typical benefits of Lievito Madre natural yeast, but goes beyond them: it enhances aroma and taste while improving the nutritional value of the finished products. Its innovative formulation makes FINUM the ideal partner for all types of cereals and allows seamless integration into a wide variety of production processes. Suitable for direct dough processes at both ambient temperature and controlled temperature (+4 °C to +8 °C).Thanks to its functional properties, FINUM provides structure and stability to every dough, ensuring an open crumb structure, excellent oven spring and a crisp, tender crust. The targeted enhancement of aromas and flavours creates a high-quality sensory experience.Dosage4% for bread and savoury baked goods6% for croissants and sweet yeast doughsBenefits in the production processHigh process stability for consistent and reliable resultsHigh tolerance to fluctuations in the production processImproved dough elasticity for easier handlingActs as a natural dough improver – without artificial additivesFaster processing thanks to reduced production timesOptimal dough development and increased volumeBenefits in the finished productCrisp crust and soft, open crumbTypical, well-balanced aroma of Lievito Madre natural yeastImproved nutritional propertiesHigh digestibilityExtended freshness (shelf life)
