How to make
Croissants
| Flour | 2400 | grams |
| Salt | 20 | grams |
| Sovereign AV Cake Margarine | 150 | grams |
| Water (cold) | 1000 | grams |
| Yeast | 200 | grams |
| Sugar | 150 | grams |
| Eggs | 500 | grams |
| Sovereign AV Pastry Margarine | 1300 | grams |
Dissolve the yeast in cold water then mix with all the ingredients (except the Sovereign AV Pastry Margarine) for 3 minutes on medium speed.
Roll out the dough, cover half with the Sovereign AV Pastry Margarine, fold over the rest of the dough to cover all the margarine.
Give two book turns.
Pin down to 15 mm, cover with plastic then rest in the fridge for 20 minutes.
Proceed to finish as required.
TIPS
Ideal dough temperature - 10/12°C
Use cold/chilled water - 5°C
Place flour in the freezer to chill
Prover temperature - 35°C
Moisture - 75%