PANIFICAÇÃO
Croissant 10
Mix for Preparing Croissant and Danish - Código: 06211
Advantages
- Ease: The process is facilitated by the more extensible dough, which does not tear during lamination, making production easier and reducing preparation time;
- Convenience: By using our Zea Frozen Dough, it is possible to freeze for up to 30 days without the final product losing its characteristics (follow the "Frozen Croissant" recipe available on our website);
- Versatility: In addition to traditional Croissants, you can also prepare Catarinas, Danish pastries, and delicious semi-laminated breads.
- Convenience: By using our Zea Frozen Dough, it is possible to freeze for up to 30 days without the final product losing its characteristics (follow the "Frozen Croissant" recipe available on our website);
- Versatility: In addition to traditional Croissants, you can also prepare Catarinas, Danish pastries, and delicious semi-laminated breads.
Technical information
- Description
- Mix for Preparing Croissant and Danish
- Function
- Mix for preparing croissants and danishes.
- Form
- Powder. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid, sugar, vegetable fat powder, iodized refined salt,
- Dosage
- 100% (used as the basis for recipe calculation).
- Preparation Method
- Roll out 2.5 kg of margarine for laminating into a rectangular shape (approximately 1 cm thick). Set aside. Mix 5 kg of Croissant mix and 2.25 L of cold water in the mixer. Gradually add 150 g of fresh yeast and 250 ml of cold water and mix until the dough reaches the beginning of the veil stage. Roll out the dough into a rectangular shape (approximately 1 cm thick) on a table previously dusted with flour. Remove excess flour from the dough. Cover 2/3 of the dough with the reserved margarine and make a 3-fold. Repeat the folding process 2 more times. Cover with plastic wrap. Rest for 10 minutes. Roll the dough to achieve a thickness of approximately 0.5 cm. Remove excess flour. Follow the modeling, baking, and storage instructions provided in the recipes.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed; this way, the product will remain suitable for use until the end of the shelf life.
- Shelf Life
- 4 months under recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448062118
Nutritional table
| Serving contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 359 | 18 |
| Carboidratos (g) | 74 | 25 |
| Açúcares totais (g) | 9.5 | |
| Aç adicionados (g) | 7.5 | 15 |
| Proteínas (g) | 8.9 | 18 |
| Gorduras totais (g) | 2.9 | 4 |
| Gorduras saturadas (g) | 1.2 | 6 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 1.3 | 5 |
| Sódio (mg) | 545 | 23 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Discover Croissant 10
The Zeelandia Croissant brings a classic of French pastry into your bakery, recovering the concept of the authentic French croissant with a slightly buttery flavor, crispiness, even lamination, and a well-aerated crumb.
I want to orderPANIFICAÇÃO
Croissant 10
Mix for Preparing Croissant and Danish - Código: 06211
Advantages
- Ease: The process is facilitated by the more extensible dough, which does not tear during lamination, making production easier and reducing preparation time;
- Convenience: By using our Zea Frozen Dough, it is possible to freeze for up to 30 days without the final product losing its characteristics (follow the "Frozen Croissant" recipe available on our website);
- Versatility: In addition to traditional Croissants, you can also prepare Catarinas, Danish pastries, and delicious semi-laminated breads.
- Convenience: By using our Zea Frozen Dough, it is possible to freeze for up to 30 days without the final product losing its characteristics (follow the "Frozen Croissant" recipe available on our website);
- Versatility: In addition to traditional Croissants, you can also prepare Catarinas, Danish pastries, and delicious semi-laminated breads.
Recipe tips with Croissant 10
Why Croissant 10 makes a difference in your production
Growing Together
Support for seasonal campaigns, ideas for your business calendar and joint growth.
Innovation and R&D
We invest in R&D to offer solutions aligned with market trends and to production needs.
Showcase That Sells
We provide table displays, shelf strips, labels and signage for help promote recipes and products.
Technical Support
Our technicians come to your establishment to support recipe development and team training.
Technical information
- Description
- Mix for Preparing Croissant and Danish
- Function
- Mix for preparing croissants and danishes.
- Form
- Powder. Beige.
- Ingredients
- Wheat flour enriched with iron and folic acid, sugar, vegetable fat powder, iodized refined salt,
- Contains
- stearoyl lactylate calcium stabilizers and polyoxyethylene (20) sorbitan monooleate, flour improvers ascorbic acid (L-) and alpha-amylase from Aspergillus oryzae var. and flavoring. Contains synthetic flavor identical to natural.
- Warning
- ALLERGENS: CONTAINS WHEAT, SOY, AND MILK DERIVATIVES. MAY CONTAIN RYE, BARLEY, OATS, EGGS, HAZELNUTS, AND TRITICALE. CONTAINS GLUTEN.
- Dosage
- 100% (used as the basis for recipe calculation).
- Preparation Method
- Roll out 2.5 kg of margarine for laminating into a rectangular shape (approximately 1 cm thick). Set aside. Mix 5 kg of Croissant mix and 2.25 L of cold water in the mixer. Gradually add 150 g of fresh yeast and 250 ml of cold water and mix until the dough reaches the beginning of the veil stage. Roll out the dough into a rectangular shape (approximately 1 cm thick) on a table previously dusted with flour. Remove excess flour from the dough. Cover 2/3 of the dough with the reserved margarine and make a 3-fold. Repeat the folding process 2 more times. Cover with plastic wrap. Rest for 10 minutes. Roll the dough to achieve a thickness of approximately 0.5 cm. Remove excess flour. Follow the modeling, baking, and storage instructions provided in the recipes.
- MS Registration
- Registro isento conforme Resolução ANVISA RDC Nº 843/2024
- Packaging
- Caixa de papelão com 10 kg de produto.
- Storage
- Store in a cool, dry, and clean place. Once opened, keep the packaging tightly closed; this way, the product will remain suitable for use until the end of the shelf life.
- Shelf Life
- 4 months under recommended storage conditions and temperature, from the date of manufacture.
- Barcode
- 7894448062118
Nutritional table
| A serving of 50g contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 359 | 18 |
| Carboidratos (g) | 74 | 25 |
| Açúcares totais (g) | 9.5 | |
| Aç adicionados (g) | 7.5 | 15 |
| Proteínas (g) | 8.9 | 18 |
| Gorduras totais (g) | 2.9 | 4 |
| Gorduras saturadas (g) | 1.2 | 6 |
| Gorduras trans (g) | 0 | 0 |
| Fibra Alimentar (g) | 1.3 | 5 |
| Sódio (mg) | 545 | 23 |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.