BIO Croissant
With high-quality ingredients such as {BIO-Weizenmehl Type 700}, {BIO-Butter Süßrahm}, {BIO-Honig Wald- & Blütenhonig aus Österreich} and {BIO-Hefepulver Germ aktiv}, croissants can be professionally made in large quantities.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic wheat gluten
Organic honey from austria
Organic yeast powder active
Organic egg yolk powder
Organic egg white powder
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Recipe
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Organic wheat gluten 22.00230 g
Organic wheat gluten 22.002Gluten is a collective term for a mixture of different protein compounds which occurs in the meal of certain cereals. Gluten is produced by leaching out the starch from the meal. Gluten has a central meaning for the bakery properties of flour. The proteins (=gluten) contained in wheat are also called gluten and have optimal properties for baking. This is why wheat is the baking cereal par excellence. In combination with water, gluten forms a structure that permeates the dough. It is responsible for the fact that when baking bread, cakes, biscuits and the like, the resulting CO2 is better retained in the dough, the pastry retains its shape and the volume is increased.Show More Show LessBenefits- adjusting the protein content
- improves the structure and the body of baked products
- causes fine-pored, fluffy dough
More InfoFields of Application- baking mixtures
- instant flours
- base for spice concoctions
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Organic honey from austria 20.796100 g
Organic honey from austria 20.796Honey is produced by mixing the raw materials nectar and honeydew with the honey bee's own substances. The feed basis is nectar and honey from spruces, oaks, firs, raspberries, blackberries, fruit blossoms, dandelions, sycamores, chestnuts, etc. and from the countless blossoms of the mountain and alpine meadows.Show More Show LessBenefits- dark "forest and blossom honey".
- Origin Waldviertel/Alpine region (far from traffic and industry)
More InfoFields of Application- Baked goods
- confectionery
- spreads
- sweets
- gingerbread
- sweeteners
- specialities
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Organic yeast powder active 90.01460 g
Organic yeast powder active 90.014Yeast strains of the baker's yeast fungus or scientifically Saccharomyces cerevisiae (synonym: baker's yeast, in Austria: "Germ") are cultivated in a nutrient solution produced on a purely organic basis from certified organic grain, clean spring water and enzymes and gently dried.Show More Show LessBenefits- dry, easy to store, always available
- baking-active, high leavening power
- can be dosed precisely and cleanly
- gluten-free
More InfoFields of Application- Baked goods
- bread
- biscuits
- specialities
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Organic egg yolk powder 10.002150 g
Organic egg yolk powder 10.002Organic egg yolk powder is made from chicken eggs from certified organic agriculture. The extracted organic egg yolk is gently spray-dried. Due to its lecithin content (lecithins; from Greek λέκιθος lekithos "egg yolk"), organic egg yolk has particularly emulsifying properties, i.e. it promotes the mixing of fat and water. These properties are used to thicken soups and sauces, in which case it is called alloying, instead of binding. For 1kg of powder, the yolks of 120 eggs are dried. Conversely, this means that 1kg of powder mixed with 1.25kg of liquid equals about 120 yolks. If you are looking for vegan alternatives to this product, we will be happy to advise you.Show More Show LessBenefits- easy handling, always available, no worries about microbiology
- excellent emulsifying feature
- natural colouring by high carotenoid content
More InfoFields of Application- mayonnaise
- doughnuts
- sauces
- egg liqueur
- pasta
- ice cream
- baking mixtures
- gastronomy
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Organic egg white powder 10.003100 g
Organic egg white powder 10.003Raw material basis for this egg powder are organic chicken eggs from certified organic farming. The obtained organic egg white (=protein) is - without the addition of lipase - gently dried in a spray process. Our Organic eggprotein powder is whippable and thus usable like fresh or liquid chicken egg white. It can always be used quickly, has a long shelf life and can be processed without microbiological concerns. This high-quality Organic eggprotein powder can also be recognized by its high protein content of 85g/100g. 1 kg powder corresponds to the egg white of approx. 250 eggs, or more simply expressed, 100g organic protein powder dissolved in 800ml water corresponds to approx. 900g fresh chicken egg white (approx. from 25 eggs).Show More Show LessBenefits- binding agent, water retention, consistency
- easy handling, no worries about microbiology
More InfoFields of Application- bakery products
- pastries
- baking mixes
- pasta
- soup garnishes
- meat and sausage products
- tofu
- breading products
- energy drinks
- dressings
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Organic salt, uniodized ( Atlantic sea salt) 90.05730 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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BIO-Weizenmehl Type 7001.500 g
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BIO-Weizenkeimling50 g
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BIO-Butter Süßrahm, Sauerrahm, ungesalzen, Blockware750 g
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BIO-Rübenzucker30 g (alternatively BIO-Zucker weiß (=BIO-Rübenzucker aus Österreich) or BIO-Zucker goldgelb (=BIO-Rohrohrzucker))
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Spring water850 ml
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Recipe Note
This croissant recipe can be optimally scaled for professional production, especially through the combination of classic ingredients and modern powder solutions such as {BIO-Eigelbpulver (=Eidotterpulver)} and {BIO-Hefepulver Germ aktiv}, guaranteeing consistent quality.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe offers a perfect balance between traditional croissant flavor and professional manufacturability. Through targeted powder components such as egg yolk and egg white powder, the recipe is particularly suitable for industrial processes and longer preservation.
Preparation of BIO Croissant for 30 pieces
- Making the dough:
- Mix 1,500 g BIO-Weizenmehl Type 700 with 30 g BIO-Weizenkleber (=gluten) vital and 30 g BIO-Rübenzucker (alternatively BIO-Zucker weiß (=BIO-Rübenzucker aus Österreich) or BIO-Zucker goldgelb (=BIO-Rohrohrzucker)) in a kneading machine. Add 30 g BIO-Salz, unjodiert (Atlantik Meersalz).
- Incorporate 50 g BIO-Weizenkeimling.
- Dissolve 60 g BIO-Hefepulver Germ aktiv in 850 ml lukewarm spring water and add to the flour.
- Add 150 g BIO-Eigelbpulver (=Eidotterpulver) and 100 g BIO-Eiweißpulver as egg substitute.
- Add 100 g BIO-Honig Wald- & Blütenhonig aus Österreich for a fine sweetness.
- Knead the dough slowly for 10 minutes, then quickly for 5 minutes. Dough temperature: 24–26°C.
- Dough rest & butter plate:
- Cover the dough and let it rest for 30 minutes at room temperature.
- Roll out 750 g BIO-Butter Süßrahm, Sauerrahm, ungesalzen, Blockware between baking paper into a plate (approx. 1 cm thick, keep chilled).
- Laminating:
- Roll out the dough on a floured surface into a rectangle (approx. 1.5 cm thick), place the butter plate in the middle. Fold the dough over the butter, sealing the edges well.
- 1st tour: Roll out the dough to a length of 60 cm, fold it simply (three layers). Chill for 30 min.
- Repeat 2nd and 3rd tour (each simply laminating, chilling in between). A total of 3 tours.
- Shaping & proofing:
- Roll out the dough approx. 5 mm thick, cut into triangles (approx. 10 x 20 cm). Roll up and place with the tip down on baking trays.
- Spray with water and let rise covered for 60–90 minutes at 26–28°C.
- Baking:
- Brush croissants with BIO-Eigelbpulver (=Eidotterpulver) and some water.
- Bake in a preheated oven at 200°C (convection) for 15–18 minutes until golden brown.
- Optional finishing:
- While still warm, brush with a light icing made from BIO-Rübenzucker and water for a delicate shine.
Note:
- For a lactose-free version, part of the butter can be replaced with BIO-Raps-KERNÖL.
- For longer freshness, it is recommended to cool quickly and package under a protective atmosphere.