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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