Learn from us: Recipes

Croissant Dough:

• 250g Whole Wheat Flour
• 700g High Protein Flour
• 150g Granulated Sugar
• 12g Salt
• 25g Instant Yeast
• 400g Ice Water
• 150g Ice
• 55g FILMA Margarine
• 500g FILMA Puff Pastry

Polish + Topping:

• 100gr Plain Soy Milk
• 150gr Mix Seeds

How to Make:

Mix Flour, sugar, salt, yeast, water, and ice into the mixer bowl, stir with speed 1 until mixed well. Then, increase the speed to speed 2 and stir until homogeneous, add FILMA Margarine and continue stirring until completely smooth. Rest the dough for a while, then roll the white dough (20 x 40cm in size). Keep it in the freezer for 1 hour to overnight.

Roll FILMA® Puff Pastry into 20 x 20 cm in size. Fill in FILMA Puff Pastry to the dough that had been rested in the freezer. Do a single fold 1 time, and double fold 1 time. Then, roll the dough into 3,5mm thick and cut into 25,5 x 10,5cm triangle. Roll the cutted dough until it runs out. Proof for 1 hour in 28C and 75% humidity. Brush the expanded croissant dough with plain soy milk, and sprinkle grains and cereals to taste. Then, bake with 200°C on the bottom, and 170°C on the top for 25-28 minutes. If using convection oven, bake with 165°C for 18 minutes.