Croissants are difficult to produce due to their high fat content and the processing conditions. Quality fluctuations in flour and the key raw materials used in the production process, can make producing croissants even more difficult.
Croissants are produced in two different ways, either an industrial or artisan . Special preservatives and shelf-life enhancers are used to extend the shelf life of products that are sold in package.
A croissant must have;
Vizyon Croissant Improver (Industrial)
– Distinct layers
– A crispy texture
– A spider web-like interior texture
Used in combination with the Vizyon Emulsifier Mixture in the recipe.
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