| Straight Process | Raw Frozen | |||
| Product | % | Weight | % | Weight |
| Bread Flour | 100 | 1000g | 100 | 1000g |
| Sugar | 12 | 120g | 12 | 120g |
| Salt | 2 | 20g | 2 | 20g |
| Fresh Yeast | 5 | 50g | 6 | 60g |
| Water | 25 | 250g | 53 | 250g |
| Butter | 5 | 50g | 5 | 50g |
| Milk | 26 | 260g | ||
| Lefap Durum | 3 | 30g | ||
| CL Croissant 1% | 1 | 10g | ||
| Addigerm CV 380 / Addigerm Frozen Croissant ML 0155 US / Addigerm Croissant FTO 0305 US |
1 - 2.5 | 10 - 25g | ||
| Total | 1790g | 1510g | ||
| Mix in a Planetary Mixer | 3 min S1 + 10 min S2 |
| 1st fermentation | None |
| Dividing | From 1785 to 2000 g |
| Resting | 10 min in blast freezer |
| Folding | Incorporate 500 gr of butter. Give a double folding. Rest in the freezer for 10 mns and give a double folding (16 layers total) |
| Shaping | 70 g croissant |
| For Raw Frozen | Place in blast freezer then keep in plastic bag in holding freezer |
| Proofing | |
| Straight Process | 90 minutes at 25°C and 75%RH |
| Raw Frozen Process | 2.5 hours at 25°C and 75%RH |
| Baking | Rack oven at 170 °C for 19 minutes |