The proposed formula and method of preparation Full Mix:

Croissant powder5 kg

Fresh eggs 425g

Soft margarine 125 g

225 g or 120 g of fresh yeast and dry yeast

1/900 liters of cold water

Materials for laminate out:

200-100grams of margarine for stuffing flour 2-1 / 800 kg

The proposed formula and method of preparation croissant 10%

Dawn croissant 500 g

Flour, 5 kg

Sugar 340g

Fresh eggs 430 g

Soft margarine 130 g

200 g or 100 g of fresh yeast and dry yeast

2 liters of cold water

Dvrknd compounds for 2 minutes and then mixed together for 2 minutes Dvrtnd Nmayym.sps dough for 10 minutes and put in cold storage. Then laminating the dough with flour and margarine and again in the refrigerator for 10 minutes Gzarym.sps dough in the oven with water for 45 minutes placed inside the oven.

Weight: 10 and 25 kg