Laminated Closed

A croissant is made with a buttery, flaky pastry, and is named after its distinctive crescent shape. Legend has it that a courageous and watchful Viennese baker, at a time when Vienna was under siege by the Turks, was working late one night. He heard strange rumbling noises and alerted the city’s military leaders. They found that the Turks were trying to get into the city by tunnelling under its walls. The tunnel was destroyed and the baker became a hero. The only reward he asked for was the sole right to bake a special pastry to commemorate the fight. This pastry was shaped like a crescent, the symbol of the Ottoman flag, and presumably meant that the Austrians had eaten the Turks for breakfast. It was Marie-Antoinette from Austria that made this ”Viennoiserie” such a success in France, after she introduced it in 1770. In the 20th century the croissant became the number one breakfast staple.

Puratos ingredients to create Laminated Closed

S500 Acti-Plus

A Quality universal improver for all yeast-risen dough with extra volume, dough tolerance and addedd freshness

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form

Cremygold

A complete mix in powder form for the cold preparation of premium custard cream

Cremfil Classic Durian

A freeze and bake stable ready to use filling for danish, pies, puff pastry, soft buns, cakes, etc in durian flavour. Ready to use straight from the pail

Cremfil Classic Banana

A freeze and bake stable ready to use filling for danish, pies, puff pastry, soft buns, cakes, etc in banana flavour. Ready to use straight from the pail

Sunset Glaze

The golden egg wash alternative

Cremfil Classic Mango

A freeze and bake stable ready to use filling for danish, pies, puff pastry, soft buns, cakes, etc in mango flavour. Ready to use straight from the pail

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping