Croissant

Ingredients:
1kg Softie®
10kg Bread flour
5-5.5kg Water
300g Yeast
5kg Macphie Danish Pastry Margarine

Method:
Add Softie® to bread flour, water and yeast
Put in mixer and mix for 2 minutes on 1st speed then for a further 5 minutes on 2nd speed
Divide and layer with Macphie Danish Pastry Margarine and give one half turn, then give one book-turn. Place into a chiller for an hour before giving the pastry a further one book-turn. Rest for a further hour. Give one half-turn
Sheet out to 2.5mm thick and cut into triangles
Roll up into a croissant shape
Prove at 35ºC R.H. for 50 minutes
Spray with GlenGlaze
Bake at 220ºC (450ºF) for 15-20 minutes until risen and golden brown

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