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

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping

Belcolade Noir Absolu Ebony

Real Belgian chocolate contains min 90% cocoa mass

Belcolade Noir C501/J Drops

Real Belgian couverture dark chocolate for Enrobing in drops

Carat Coverlux Dark

A multi purpose dark compound chocolate used for moulding, enrobing, flavoring, and decoration application, with excellent chocolate taste

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

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

Belcolade Blanc Selection X605/G

Enrobing and couverture white chocolate in blocks

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form