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Formula and recipe for preparing cornstarch-based mix for croissants and sweet laminated pastries


For 1kg of mix ready to use or sell:

WEIGHT INGREDIENTS
473g Cornstarch
195g Rice starch
111g Potato starch
56g Rice flour
111g Sugar
11g Salt
42g ANGEL ZERO
1g Vanillin
1,000g Total

For 5kg of mix ready to use or sell:

WEIGHT INGREDIENTS
2,365g Cornstarch
975g Rice starch
556g Potato starch
279g Rice flour
556g Sugar
56g Salt
209g ANGEL ZERO
4g Vanillin
5,000g Total

Recipe for 8 croissants:

Powders:
360g Cornstarch-based croissant mix
25g Fresh baker's yeast

Liquids:
160g Cold water
15g Seed oil

For Lamination:
190g Margarine for croissant/puff pastry

Procedure:
Give three single turns, rolling it out to a thickness of 8mm each time.
Cut into 8 pieces, each 8mm thick.
Moisten the surface and roll up.
Proof, covered, at 42°C for approximately 70 minutes.
Bake in a preheated convection oven at 180°C for approximately 28 minutes.

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