March 15, 2016 - 11:33am
Three questions about croissant for specialists
1- what the best formula for croissant (manufacture scale)?
2- what the best chemical or enzymatic materials that can i use it to prevent stalling for 2 or 3 month packaged croissant ?
3- Is the Nitrogen or carbon dioxide in packages is necessary for prolong shelf-life and staling?
Not: the main problem in my final product is a staling.
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That's disgusting. Give me a croissant with a 2-3 month shelf life and I'll show you a croissant that I won't let near my mouth.
This product is produced on a large scale and have packaged and tightly closed, I think it is possible to eat a packeged cakes or other products such as caned meats, although it more dangerous but have a more months of shelf life
Hi all,
We have the same problem. what is the solution???
Mehdi.moradi.cl@gmail.com
the best solution is to bake croissants fresh every day and not expect them to last for 2 to 3 months because, as I said before, that's disgusting. And really not what this forum is here for.
Hello Abnody,
You've not received much help for your inquiry, yet; probably because it is outside the norm for most TFL bakers. I don't have the technical expertise to assist you but I suspect that you will have to resort to a number of dough conditioners and various preservatives to achieve your goal. All of those will make the 2-3 month old croissants rather unenjoyable for the persons who purchase them.
If it is available to you, I would strongly suggest frozen storage as an alternative. That will allow you to offer a superior product while minimizing storage losses.
If frozen storage is not a realistic option, then I would suggest that you shorten your shelf-life horizon to something much shorter, perhaps a week or so. That will enable you to use fewer ingredients with multi-syllable names in your products, which will be a win for you and your customers.
Paul
welcome Paul and many thanks for you, but really the frozen storage is not a realistic option for packaged baked product which produced as manufacture scale, but i looked for solving, and finlly reached for some safe enzymes and emulsifiers that can delay staling for more months.