Orasi Croissant


Croissant Dough:
2000g Bread Flour (12/13% Protein)
40g Salt
240g Sugar
30g Yeast
20g Bread Improver
1000ml Orasi Soy Drink
500g OraSi HOS Butter 70%
Orasi Sheet Butter for lamination:
200g Bread Flour
800g Orasi HOS Butter 705



  1. Mix together flour, salt, sugar, yeast, bread improver, and soya on low speed for 5
    mins until a dough forms.
  2.  Add the OraSi butter at low speed until well combined, then high speed for 8 mins or
    till obtaining an elastic texture.
  3.  Rest the dough for 10 mins in the freezer.

Lamination for Dough

  1. Fold the with OraSi Sheet butter into the dough, with 1 double folds. Rest the dough
    in the fridge for 30mins and proceed with a second double fold
  2.  Rest the dough in the fridge for 30mins
  3.  Thickness of the final sheet, 6 to 7 mm.
  4.  Proof the dough at 25-26°C with 70-80 % humidity around till double in size.
  5.  Bake at 200°C for 4 mins then lower the temperature to 165°C for 14 mins. Fan 4.