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  • Slideshow Croissant

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    Foong Kah Khin
    7 views14 pages
    The document describes how to make croissants by rolling out dough layered with butter into a rectangle, folding it into thirds or turning it 90 degrees and folding again four times total. It also discusses using instant yeast, packaging options for croissants like boxes or bags, maintaining quality through fresh ingredients and proper storage, and displaying croissants on shelves or warmers in various straight or crescent shapes.

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    The document describes how to make croissants by rolling out dough layered with butter into a rectangle, folding it into thirds or turning it 90 degrees and folding again four times total. It also discusses using instant yeast, packaging options for croissants like boxes or bags, maintaining quality through fresh ingredients and proper storage, and displaying croissants on shelves or warmers in various straight or crescent shapes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views14 pages

    Slideshow Croissant

    Uploaded by

    Foong Kah Khin
    The document describes how to make croissants by rolling out dough layered with butter into a rectangle, folding it into thirds or turning it 90 degrees and folding again four times total. It also discusses using instant yeast, packaging options for croissants like boxes or bags, maintaining quality through fresh ingredients and proper storage, and displaying croissants on shelves or warmers in various straight or crescent shapes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 14

    A dough of flour,yeast,milk ans sugar is rolled out into a

    rectangle and small dollopsof cold butter are placed in a


    layer over this dough.

    Instant yeast is used,this seems to hold up best all the way


    through the production process.

    The rectangle is folded into thirds or like a letter the ough is


    turned 90 degrees to the right and rolling away from you is
    folded again into rectangle.This is a fold.This is repeated 3
    more time for a total og 4 turns.
    Croissant Packaging
    BOX

    PLASTIC
    CONTAINER

    PAPER BAG
    Maintaining quality of Croissant
    • * Using the fresh and high quality ingredients.
    • * Measuring ingredients correctly.
    • * Using the right tools.
    • * Understand the recipe.
    • * Keep croissant in the right place.
    Croissant Display
    SHELF

    WARMER

    BREAD
    DISPLAY
    CROISSANT SHAPE

    STRAIGHT CROISSANT

    CRESCENT CROISSANT

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