Developer for Croissant and Laminated Dough 20 KG

Developer for Croissants and Laminated Doughs is designed to improve the quality of professional croissant and other laminated dough production processes. It simplifies the dough handling process, delivers excellent results in frozen and fresh productions and ensures long-lasting freshness of the final products.

---

Product Features

• Product Name: Developer for Croissants and Laminated Doughs.
• Amount of Use: It is recommended to use 3% of the total weight of the dough.
• Packaging Type: Presented in 20 kg cardboard boxes.

---

Areas of Use and Advantages

The Improver for Croissant and Laminated Doughs has been developed to solve the challenges encountered in both industrial and semi-industrial production and to obtain superior quality products. The main uses and advantages of the product are as follows:

1. End Product Quality

• Honeycomb Pore Structure: Provides a light and airy texture by creating the desired honeycomb pore structure in laminated dough.
• Bright and Attractive Color: Creates a vivid and bright appearance on the surface of the final product, which enhances the aesthetic value of the products.

2. Frozen and Fresh Dough Compatible

• Frozen Dough Stability: Prevents volume loss during thawing by ensuring dough stability in frozen productions.
• Prevents Surface Debris: Minimizes the formation of crumbs and debris crust that may occur on the upper surface of frozen products.

3. Ease of Dough Processing

• Flexible and Workable Dough: Makes the layers of laminated dough easier to work with. Reduces problems such as tearing or deformation.

4. Shelf Life and Freshness

• Long-term Freshness: The product ensures that end products remain fresh throughout their shelf life and delays staling.
• Standard Quality: Minimizes quality fluctuations due to raw material changes, delivering consistent results in every batch.

---

How to Use Developer for Croissants and Laminated Doughs

• Instructions for use:
  The Enhancer for Croissant and Laminated Doughs should be used at 3% of the total weight of the dough. It is easily integrated with other ingredients by adding directly into the dough mix.
• Storage Conditions:
  The product should be stored in a cool and dry place. It should not be exposed to direct sunlight and should be hermetically protected after opening the package.

---

Technological Advantages

1. Honeycomb Pore and Structure:
   Perfectly creates the desired honeycomb pore structure and light internal texture in laminated doughs.
2. Advantages of Frozen Production:
   It prevents problems that may occur during thawing and cooking by maintaining the stability of the dough in frozen productions.
3. Aesthetics and Durability:
   It offers visual appeal by providing vivid, bright colors and a homogeneous appearance in the product.

---

Superior Performance in Laminated Dough Production

Developer for Croissants and Laminated Doughs delivers quality, efficiency and aesthetics in the production of croissants and other laminated doughs. It optimizes your production processes at all stages, from workability to final product quality, providing superior performance in frozen and fresh production.

For other bread improver products Our Bread Developers category you can visit.