Savory cornetto without corn

Q: What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant , etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided. For doughs of bread, pizza , etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible. In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes are designed to inspire your creativity and talent, helping you craft unique, high-quality gluten-free products at a lower cost than ready-made mixes. Try them, then adapt them to your needs - just like a true artisan, making every creation your own.
— Angel Food

Ingredients:

Powders:
20g ANGEL MIX 2.0
180g Tapioca starch
40g fine rice flour
60g Potato starch
15g Sugar
5g Sale
20g Yeast

Liquids:
160g Water
15g Seed oil

To browse:
140g Margarine for croissant/puff pastry

Preparation:

Gather all the powders in the mixer bowl and start it at low speed, preferably using the "a gancio" (hook) attachment.

Pour the liquids in a thin stream and increase to medium-high speed, continuing to mix for 5/6 minutes. Occasionally, with the machine stopped, clean the sides of the bowl using a spatula and bring the dough back to the center.
It is important to obtain a smooth, homogeneous, firm mixture, obviously without lumps.

Meanwhile, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It is not necessary for it to be an extremely precise rectangle; it is enough that the thickness is uniform. If using a NON-professional margarine or if the room temperature is particularly high, it can help to leave the margarine in the freezer for 3/4 minutes.

Pour the dough onto the table, and using rice starch as dusting, create a narrow and long rectangle, enough to insert the "panetto" of margarine and cover it. This is the classic method to encase the fat in a dough for puff pastry or croissants.

Give three turns of three at a thickness of 8mm, without pausing between turns and trying not to use too much rice starch as dusting, and in that case, be careful to brush away the excess. If in doubt about how to perform this operation, you can watch our video on the Angel Food YouTube channel, or any other video regarding the lamination of puff pastry doughs: there are literally thousands on the Internet.

Roll out a rectangle with the long side of at least 32cm and cut 4 rectangles with a short side of 8cm, and from each, cut two croissants by slicing the rectangle longitudinally from one corner to the other. This will yield a total of 8 croissants.

Do not throw away any dough scraps; instead, divide them in the center of each croissant before rolling it up. Spray the surface of the triangle with water and roll up, without rolling too tightly, to form the classic croissant, leaving the tip underneath when placing it on the baking tray.

Cover with a bag previously brushed with oil or non-stick spray and let rise as indicated.

Preheat the oven, remove the tray from the bag, and bake as indicated. Optionally, dust the surface of the croissant with vanilla powdered sugar for an even more pronounced browning.

Let cool on a rack, and once cold, transfer to the freezer. It is possible to store the croissants at room temperature for about 48 hours, or up to 30 days at 18°C.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Notes:

During the initial mixing phases in the planetary mixer, the dough may seem too dry and difficult to blend, resulting in a "crumbly" texture. It is important not to add liquids to avoid compromising its consistency. After a few minutes, you will get a smooth, firm, and elastic mixture. Be patient!

During fermentation, it is essential to create a humid environment: this allows the surface of the product to remain elastic and expand thanks to the development of gases. If you do not have a specific device that allows you to regulate temperature and humidity, place a pot with boiling water in your proofing chamber.

If you want to achieve an "Instagram-worthy" crumb structure, do not add dough scraps to the croissants; this way, the inside of the product will be more uniform.

To obtain a perfect dough, the mixture must be plastic and compact, never too soft or dry. Even when following the recipe to the letter, it may be necessary to adjust the water because flours and starches absorb liquids differently. The advice? Start with small amounts, as suggested, to avoid waste if something does not go as planned.

Using rice starch instead of tapioca starch allows you to obtain a lighter and slightly more developed product, but it also increases the food cost!

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant, etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided.

For doughs of bread, pizza, etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible.

In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).