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

O-Tentic Durum

Active bakery component based on sourdough to create bread with a typical Mediterranean flavour. Designed for all types of crusty breads, it gives the breads woody, milky notes & special crunchy crust of authentic breads.

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping

Sunset Glaze

The golden egg wash alternative

Belcolade Blanc Selection X605/G

Enrobing and couverture white chocolate in blocks

S500 Acti-Plus

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

Cremyvit

Custard cream for danish filling, pie or bread. Bake and freeze stable in cold process

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form

Cremfil Silk Strawberry

A ready to use filling, softly, freeze and bake stable in strawberry flavour