Products Catalogue First Edition 2021

Chapter 1: Raw Materials

Product Catalogue Kuwait -1

st Edition

Animal &

Vegetable

Fats

Aloha Cake

4102499

20 Kg

Aloha Pastry Sheets

4104600

Sheets for pastry applications (puff pastry, croissant, danish)

5 x 2 kg

Spraylix Aeorosol

4102705

600 ml

Mimetic 20 Sheet

4009636

5 x 2 kg

mimetic

croissant

Recipe

• +/-1000g Cold water


• 2000g Flour


• 40g Salt


• 200g Sugar


• 2pcs Eggs


• 40g S500 Tigris improver


• 40g Yeast


• 100g Mimetic 20 sheets

Method

• Mixing (spiral) mix 3 minutes slow and 6minutes on
  fast speed


• Dough temperature °C: 20°C


• Bulk fermentation:1 hour in freezer


• Make up: 3 SINGLE LAMINATION


• Final Fermentation:30 minutes, 28°C, 80 %RH.


• Decoration before baking


• Oven temperature °C: 210°C

Baking time:18minutes

If you want to use the same day rest covered in freezer

for two hours. Otherwise keep in freezer till next day.

If we want to start using directly roll on sheeter at 2.5

thickness and start cutting in triangle shape.

In proofer for 30 minutes at 30°C.

180 Degree Celsius for 18 minutes with initial steam

Convection oven / 210 Degree Celsius 18 minutes with

initial steam deck oven

Suggestions & Tips

• Large size 100g dough with
  filling (80g dough 20g filling)


• Medium size 50g dough with
  filling


• Soiree 15g dough with filling
  “Zatar, chocolate, white cheese
  or pate amande”


• When served maximum 5 sec-
  onds in microwave.

and viennoiserie