In the dough - Lesaffre November 2020 - 6

ORGANIC
BAKING
SOLUTIONS
Being a French familyowned company,
Lesaffre has for
decades offered
clean label, nonGMO and organic
baking solutions for
craft bakers, in-store
bakeries, restaurant
establishments,
intermediate and
wholesale bakers.
It is essential for
Lesaffre to have highly
qualified R&D team
members in each
subsidiary allowing
them to work closely
with the local bakers
and provide solutions
in a timely manner.
The latest development
for the USA and
Canada is under the
brand name Saf Pro ®
natural mold inhibitors,
dough improvers for
fresh, frozen unbaked,
freezer-to-oven, shelflife enhancer, reducing
agents, organic
improvers and certified
organic yeast. 
Lesaffre also offers a
variety of US-made
toppings with unique
flavor profiles under
the brand name Artisan
Fleurage.  In addition,
we offer fermented
flours under the
branded name Livendo
to meet customer
demand in exploring
new bread flavors. 
Here is a French recipe
for croissants using
Saf Pro® and Red Star
ingredients.

CROISSANTS - PAIN AU CHOCOLATE
INGREDIENTS

LB

%

KG

Bread Flour 11.5% to 12 % protein

50

100

20

Salt

0.75

1.5

0.3

Red Star® Dry Malt 60°L 0

25

0.5

0.1

Saf Pro ® Volume 3.1

0.25

0.5

0.1

Saf Pro ® Relax 100

0.15

0.3

0.06

Unsalted Butter

2.5

5

1

Cane Sugar

5

10

2

Whole Milk +/-

27

54

10.8

Red Star® Fresh Yeast

2

4

0.8

Total

87.9

35.16

PROCESS
Type of Mixer

Spiral

Mixing Time +/-

4 l - 5 H - Don't develop to the fullest

Dough Temperature

65°F - 18°C

Refrigerate +/- 40° - 4.5°C

2 hours

Roll-in unsalted Butter

25 % based on dough weight
Prepare in advance, should be pliable

Fold 1

Double fold or four fold

Refrigerate +/- 40° - 4.5°C

60 Minutes

Fold 2

Book fold or three fold

Refrigerate +/- 40° - 4.5°C

30 Minutes

Fold 3

Book Fold

Refrigerate +/- 40° - 4.5°C

30 Minutes to 12 hours

Sheeting thickness

5 mm

Weight

2.46 oz - 70 grams

Filling (optional)

Almond paste - chocolate

Molding

Avoid molding too tight

Proofing

Room temperature / covered rack

Egg Wash

Using whole eggs, before baking

Bake no steam

Rack - Revolving - Deck

Temperature

375° F - 190°C

Baking time

Based on weight

If you prefer using Saf Instant Gold Yeast, we suggest using 40% compared to Red
Star compressed yeast and adjust milk slightly.



In the dough - Lesaffre November 2020

Table of Contents for the Digital Edition of In the dough - Lesaffre November 2020

In the dough - Lesaffre November 2020 - 1
In the dough - Lesaffre November 2020 - 2
In the dough - Lesaffre November 2020 - 3
In the dough - Lesaffre November 2020 - 4
In the dough - Lesaffre November 2020 - 5
In the dough - Lesaffre November 2020 - 6
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com