Instructions for making

Mixing Time, Mins Spiral: 3 mins slow. 3 mins fast
Dough Temp C 18°C-22°C
Bulk Fermentation Time, min Keep the dough in the fridge for 1-2 hours to ensure the dough and
the butter/margarine have the same consistency for folding
Scaling Weight, kg 0.060 gm -0.070 gm
Intermediate Proof, min None
Final Proof, mins 100-120 mints at 27°C-29°C
Baking Temp, C 210°C, dropping to 180°C, giving slight steam
Baking Time, min 17-19 mints, depending on the dough weight

Instructions for use :
Mix the sugar, salt and whole egg with the milk and water and mix with the remaining ingredient into a firm dough. fold in 0.300 gm – 0.350 gm butter or margarine per 1 kg dough with 3 simple or 2 double turns. Process the dough as for croissants.