The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissant Browning Issue

b166er's picture
b166er

Croissant Browning Issue

I run a small commissary where I make tons of viennoiserie and other breakfast pastry for coffee shops. We laminate about 15 books of dough a week and bake off about 100 croissants (of different variety) everyday. With our traditional dough, we make a ham & gruyere, almond, cinnamon roll, fig and goat cheese (like a Danish almost) and of course a plain croissant.

The plain croissants require another 10 to 15% more baking time to brown and even then, they don't really brown as well. I fear them getting too flakey, crumbly if I go to far with them.

We use a revent rotating oven. Its about 10lbs of dough to 4lbs tourage. Plugra. Combination of bread and AP flour. instant yeast. A combo of water and milk (liquid). and some malt syrup. Of course salt, sugar, etc

Everything gets the same egg wash of whole eggs, a little water and salt.

Should I play around with replacing the milk with water and using milk powder instead?

Thanks.

Jason

ds99303's picture
ds99303

Time and temp? Steam? Vent on or off? How many trays are you baking at one time? We have Revent rotating ovens and even though they each hold two channel carts at a time, I find stuff bakes and browns better with only one cart in the oven at a time.

b166er's picture
b166er

Our Revent only holds one rack. Typically, the rack is 95% full, so, 12 to 15 pans. Usually 4 pans of plain, 2 or 3 pans of the other "flavors".

We bake at 375f, 12 seconds of steam and I usually pull one or two variety after 18 minutes, add another 6min and then the plain usually an additional 6min. I "think" the vent is always closed. I'm new to this oven and the markings on it aren't very clear as to what is open and what is closed.

I find the stuff up top gets more action, so, the plains usually get put on the top four slots.

ds99303's picture
ds99303

I always bake with the vent open (vent light on if applicable) unless I'm steaming something.  If I steam something, I'll leave the vent closed (vent light off) to hld in the steam for the first two minutes and then open the vent afterwards.  Opening the vent allows moisture to escape and allows things to brown better.  If I forget to open the vent after steaming something, I find it takes longer for things to get done.