Formula and recipe for preparing potato starch-based mix for croissants and sweet laminated pastries
For 1kg of mix to use or sell:
| WEIGHT | INGREDIENTS |
|---|---|
| 585g | Potato starch |
| 111g | Tapioca starch |
| 139g | Rice flour |
| 111g | Sugar |
| 11g | Salt |
| 42g | ANGEL ZERO |
| 1g | Vanillin |
| 1,000g | Total |
For 5kg of mix to use or sell:
| WEIGHT | INGREDIENTS |
|---|---|
| 2,925g | Potato starch |
| 555g | Tapioca starch |
| 695g | Rice flour |
| 555g | Sugar |
| 55g | Salt |
| 210g | ANGEL ZERO |
| 5g | Vanillin |
| 5,000g | Total |
Recipe for 8 croissants:
Powders:
360g Potato starch-based croissant mix
25g Fresh baker's yeast
Liquids:
165g Cold water
15g Seed oil
For Laminating:
190g Margarine for croissant/puff pastry
Method:
Perform three simple folds at 8mm thickness.
Cut into 8 pieces at 8mm thickness.
Moisten the surface and roll up.
Let rise, 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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