Formula and recipe for preparing the mix for cocoa croissants and puff pastries, based on potato starch.
For 1kg of mix ready to use or sell:
| WEIGHT | INGREDIENTS |
|---|---|
| 604g | Potato starch |
| 82g | Tapioca starch |
| 137g | White rice flour |
| 110g | Granulated sugar |
| 11g | Salt |
| 41g | ANGEL ZERO |
| 14g | Sifted unsweetened cocoa powder |
| 1g | Powdered vanillin |
| 1,000g | Total |
For 5kg of mix ready to use or sell:
| WEIGHT | INGREDIENTS |
|---|---|
| 3,016g | Potato starch |
| 412g | Tapioca starch |
| 686g | White rice flour |
| 549g | Granulated sugar |
| 55g | Salt |
| 206g | ANGEL ZERO |
| 69g | Sifted unsweetened cocoa powder |
| 7g | Powdered vanillin |
| 5,000g | Total |
Recipe for 8 cocoa croissants:
Powders:
365g Cocoa 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 turns of three 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.






























Share: