minutes baking time
Temperature in °C
ingredients basic dough:
1750 g wheat flour, type 550
1750 g wheat flour, type 450
350 g sugar
70 g salt
160 g yeast
2000 g water
total amount: 6000 g
ingredients dark dough:
2000g basic dough
kneading time: 2 minutes by slow + 5 minutes by fast
dough temperature: approx. 15 – 20 minutes
resting time: 1h. in a fridge
Use 2,000 kg of basic dough, add the cacao and water knead until evenly dark, let both dough-parts rested in a fridge.
After the resting time, laminate the light dough with 2,000 kg Westfalia laminating margarine with three single folds and keep rested for another 30 minutes.
Pre-roll both dough parts on the same size, lay the dark part evenly over the light then roll to a thickness of 3,5mm.
Turn the dark side facing down and cut in triangles, place one or two pieces of chocolate at one end of each piece and roll it to croissant, put them in the proofer.
Brush with liquid egg before baking.
Baking temperature: approx. 180 – 190 °C, with a little steam
Baking time: approx. 16 – 18 minutes