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Original Danish pastry mix This pastry mix produces Original Danish pastry-in the true Danish fashion. With it's typical crisp flakes and soft inside. Mix with water, eggs, yeast and icings for the characteristic Danish taste and attractive appearance.

SANDWICH CROISSAÍT mix Unique mix for light and delicious croissant with a rustic touch. A tasty alternative to the classic croissant. Rye, fibre and linseed add taste and body. The perfect choice for sandwiches.

Recipe:

  • 1 Batch
  • 2.400 g Danish pastry mix (cold)
  • 1.000 g Water (cold)
  • 500 g Eggs (cold)
  • 200 g Yeast

Procedure

  • Dough temper. As cold as possible
  • Mixing time Spiral 5 min slow
  • High speed 1-2 min
  • Conventional 6 min middle speed
  • After mixing, sheet out the dough with 50-60% pastry margarine or butter
  • For croissants use 25-35 %.
  • Sheet out the dough in 3 full book folds (3x3), after the sheeting, put the dough in retarder / freezer for 20 min. Then the dough is ready for producing
  • Danish pastries.

 

French Croissant mix The right mixes for true French-styled croissants. Add yeast and water and roll with pastry margarine or butter. Bon appetit !

Recipe - Normal process

  • 1 Batch 2.000 g
  • Croissant mix
  • 1.100 g Water (cold)
  • 100 g Yeast

Recipe

  • 1 Batch
  • 5.000 g Croissant mix
  • 2.700 g Water (cold)
  • 250 g Yeast

Procedure

  • Dough temper. As cold as possible
  • Mixing time: Spiral 5 min slow
  • Resting time: 20 min (cold)
  • The dough is now ready to produce croissant
  • Proof time: 60 - 90 min at 25 C
  • Baking time: approx. 18 min at 225 C
  • After mixing, sheet out the dough with 25% margarine or butter.
  • Sheet out the dough 2x4 and one half turn.

Procedure

  • Dough temper. Cold
  • Mixing time: Spiral 6 min slow - 2 min fast
  • High speed 2 min.
  • Conventional: 10 min middle speed
  • Proof time: approx. 45 min
  • Baking time: approx. 15-20 min at 225 C
  • After mixing, sheet out the dough with 25% margarine or butter.
  • Sheet out the dough 2x4 and one half turn.
  • After the sheeting, put the dough in retarder /freezer for 20 min.
  • Then the dough is ready for producing croissants.
  • Brush with water and sprinkle with sesame seeds.

Nordisk Saeter mix Light and delicious bread with a rustic touch. Rye and linseeds add taste and body-and that all -important fiber. With Nordic Saeter you can make a great number of different bread types-equally suited for breakfast and lunch or the odd in-between sandwich.

Scones mix The right mixes for delicious Scones. Can be enjoyed together with tea or coffee as the British do or when you want something tasty. Add only water and perhaps also nuts, chocolate or raisins to be able to offer more delicious variants of this British specialty.

Cake mix A ready cake mix for all the different types of tasty cakes that you may desire.

Puff Pastry flour A quick, reliable and effective product to ensure optimal result every time you produce puff pastry.