Baking the best croissants on a professional scale| Puratos

The Classic Croissant

A croissant is a buttery, flaky pastry that has gained worldwide popularity. This iconic pastry is made from laminated dough, requiring flour, yeast, sugar, salt, butter, and water. The dough is folded and rolled multiple times to create thin layers of dough and butter, which is essential for its flaky texture.

The process involves mixing the ingredients, allowing the dough to ferment, and then meticulously rolling and folding it. After shaping the dough into its classic crescent form, it is left to proof before being baked to perfection. The result is a beautifully golden, crisp, and tender pastry that is famous for its delightful taste and texture

Our Croissant Recipes

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At Puratos, we pride ourselves on having the expertise and solutions to support every type of production, from artisan bakeries to large-scale industrial operations.

A story of the croissant: Is croissant French or Austrian?

The croissant has roots in both Austrian and French culinary traditions. It originated as the kipferl, a crescent-shaped pastry from Austria, with a history dating back to the Middle Ages. However, the most famous legend is that it was created to celebrate the defeat of the Ottoman Empire during the Siege of Vienna in the 17th century. It is said that Viennese bakers made pastries resembling the crescent moon on the Ottoman flags. In the early 19th century, Austrian baker August Zang introduced the croissant to France, where it was adapted by replacing the original brioche dough with a leavened puff pastry. While the croissant's origins are Austrian, it became a symbol of French cuisine after the French refined and popularized it.

What are the ingredients in a croissant?

A traditional croissant is made with a few key ingredients. The base starts with flour, which can be either all-purpose or bread flour. Butter or margarine is a crucial component, used generously to create the croissant's signature flaky layers. Yeast is added for leavening the dough, helping it rise and achieve its light, airy texture. Milk is often incorporated to add richness to the dough. A touch of sugar is used to give the croissant a hint of sweetness, and salt is added to enhance the overall flavor. Water is typically used to bring the dough together, creating a smooth and pliable consistency.

Puratos offers specialized ingredients that can enhance the quality and consistency of croissants.