METHOD FOR MAKING TOAST CROISSANTS AND A TOAST CROISSANT MADE ACCORDING TO THE METHOD Russian patent published in 2023 - IPC A21D13/16 A21D8/00 A21D13/40 

FIELD: bakery industry.

SUBSTANCE: invention relates to the bakery industry and can be used in the preparation of puff pastry products from wheat flour with the addition of wheat gluten. The method for making toast croissants is characterized by kneading dough from wheat flour, milk or milk and water, sweet butter, sugar, wheat gluten, eggs, yeast and salt. After kneading, the dough is unshaped into pieces and rolled using a dough sheeter, after which the piece of dough is immediately removed into the freezer for resting. Then the frozen piece of dough is rolled, the pre-formed piece of sweet butter is placed, folded, after which the dough is laminated by repeated alternation of rolling, folding and freezing the piece of dough in the freezer. Next, croissants are machine-molded and proofed in a proofing chamber with a moisture content of 70-75% for 90-120 minutes. After that, lubrication is carried out with an egg mixture, then baking is carried out in a rotary oven without steam, heated to 230°C with a decrease in the temperature in the oven after planting the croissant blanks to 180°C. After baking is completed, the finished hot product cools down in the cooling chamber. The resulting toast croissant has structural and mechanical characteristics that are distinguished by a uniform network structure of the layers and the presence of many small pores throughout the volume.

EFFECT: invention makes it possible to obtain a finished product with excellent organoleptic properties, having special structural and mechanical characteristics.

12 cl, 5 ex