Croissants dough


The products made of croissant dough and all of the products containing yeast, rise with the use of the yeast fungi regeneration. The yeast species called “saccharomyces” which is fed with oxygen and sugar is used in this case.

The oxygen needed is taken from the humidity of the dough as well as by the dough fermentation chambers. The sugars it needs are taken from the dough. This procedure leads to the gas production that help the product rise.
The products are very sensitive and need gentle handling.