Laminated Closed

A croissant is made with a buttery, flaky pastry, and is named after its distinctive crescent shape. Legend has it that a courageous and watchful Viennese baker, at a time when Vienna was under siege by the Turks, was working late one night. He heard strange rumbling noises and alerted the city’s military leaders. They found that the Turks were trying to get into the city by tunnelling under its walls. The tunnel was destroyed and the baker became a hero. The only reward he asked for was the sole right to bake a special pastry to commemorate the fight. This pastry was shaped like a crescent, the symbol of the Ottoman flag, and presumably meant that the Austrians had eaten the Turks for breakfast. It was Marie-Antoinette from Austria that made this ”Viennoiserie” such a success in France, after she introduced it in 1770. In the 20th century the croissant became the number one breakfast staple.

Puratos ingredients to create Laminated Closed

O-Tentic - Durum

Active bakery component based on sourdough to create bread with a typical Mediterranean flavour. Designed for all types of crusty breads. It gives the breads a woody, milky notes and special crunchy crust of authentic breads.

Sunset Glaze

Sunset Glaze brings shininess to bakery with ease. It is a ready to use egg wash substitute without dairy content. Enhances visual appeal of bakery items and can be used before baking.

Tigris Power

Universal bromate free improver to optimize the texture of breads, buns, rusk etc. Prolongs freshness and enhances softness. Gives better volume, close, white crumb texture and most importantly a pleasant short bite.

S500

S500 is a multipurpose improver, which offers the highest quality and versatility for all situations occurring in bakery.