Plaisirs Spelt


Semi-finished products for pastry with lievito madre

CHARACTERISTICS:

This product made with spelt and mother leaven is perfect for making special croissants. Spelt has fewer calories and contains less gluten than other cereals. Futhermore spelt gives the final product an unmistakable taste.

USE:Semi-finished product to make spelt croissants.
  • ARTICLEUNITY
  • Art. 620215 kg
 
 

Basic recipe:

SPELT CROISSANTS (DIRECT METHOD)
1,000 g Plaisirs Spelt
350 g lukewarm water
50 g yeast
1,400 g Total

350 g of margarine or butter for laminating

INSTRUCTIONS:
Note: The amount of yeast may vary depending on the proofing time.
Mix all of the ingredients until a dry and smooth blend is achieved. Let the dough rest for about 20 minutes. Make two double turn or three single turn with the margarine or butter. Mould the croissants, let leaven for 2 hours at 26-27°C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.

SPELT CROISSANTS (INDIRECT METHOD)
1,000 g Plaisirs Spelt 
350 g lukewarm water
20 g yeast
1,370 g Total 

350 g of margarine or butter for laminating

INSTRUCTIONS:
Mix all of the ingredients until a dry and smooth blend is achieved. The dough temperature must be at 26-27°C. Let everything leaven for 10-14 hours at 4°C until the blend has doubled in size. Make two double turn or three single turn with the margarine or butter. Mould the croissants, let leaven for 2 hours at 26-27°C and with a humidity of 75-80%, or freeze. Take the croissants out of the freezer the evening before using them to let them leaven. Then, decorate, finish and bake as you are accustomed to doing.
The recipe must be adapted to the technique and tools used.