Croissant Dough

Despite its French name (croissant = crescent), the croissant has Austrian origin. In 1683, troops of the Ottoman Empire, after several failed attempts to conquer Vienna, decided to dig an underground tunnel, but the bakers, who worked at dawn, heard the noise from the pickaxes and alerted the army.

The Turks failed once again to take over Vienna and the bakers to celebrate the victory, made a crescent-shaped dough in order to fool the flag and the symbol of the Ottoman Empire. The product quickly became popular among Viennese and almost a century later became “croissant” by French bakers who perfected its recipe and presented new varieties.

So the French croissant stands out for the large honeycomb in the structure of the dough and the intense butter aroma in contrast to another famous croissant dough, the Danish, which is characterized by low honeycomb and is usually filled with fruit and cream.

Packaging Information:

  240gr    40  72

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 15-17min.

Packaging Information:

  260gr    30  80

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 15-17min.

Packaging Information:

  200gr    30  80

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 15-17min.

Packaging Information:

  200gr    40  80

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 15-17min.

Packaging Information:

  45gr    8kg  80

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 12-15min.

Packaging Information:

  35gr    8kg  80

Baking Instructions:

Defreeze for 60min.    Proofer for 60min.

Preheat Oven at 180°C.

  Baking at 180-200°C for 12-15min.