Lesaffre UK & Ireland – Home of innovative baking solutions
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Lesaffre UK & Ireland – Home of innovative baking solutions
TIME
Indulging in the exquisite flavours of croissants doesn’t have to be exclusive to non-vegans! Despite their reputation for being challenging to make, crafting vegan croissants is not only possible but surprisingly accessible. Instead of traditional dairy ingredients, a few simple substitutions and following the Baking With Lesaffre expert tips will help you to create layers of flaky goodness.
| Quantity (kg) | % OFW ingredients | |
| Wheat Flour | 3.500 | 100 |
| Water | 1.575 | 45 |
| Salt | 0.080 | 2.3 |
| Sugar | 0.420 | 12 |
| Agave Syrup or Golden Syrup | 0.100 | 2.8 |
| Vegetable Oil | 0.080 | 2.3 |
| Livendo® Liquid Rye Sourdough | 0.150 | 4.3 |
| L’ Hirondelle Sweet Dough Fresh Yeast | 0.200 | 5.7 |
| Vegan Butter | 2.000 | 57 |
| Total | 8.105 kg |
| Mixing: Fork | 5 minutes slow, 8 minutes fast |
| Rest | 16 – 20 hours @ 18°C |
| 1st Lamination | 11 mm and add vegan butter rotate 1/4 |
| 2nd Lamination | 7.6 mm and fold in 4 (book fold) |
| Resting | 30 minutes |
| 3rd Lamination | 7.6 mm and fold in 4 (book fold) |
| Resting | 2 hours |
| Shaping | With this base you can explore your creativity and create a big variety of viennoiseries |
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