Pastry

Mix Croissant Burro

Complete mix with live lactic acid cultures for producing fresh and frozen croissants.

Clean Label

More stable dough

More volume

Excellent crumb structure

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The professional mix for clean-label artisan croissants

Mix Croissant Burro is the complete mix that simplifies the production of artisan croissants. It already contains butter, sugar and eggs: simply add water and yeast for excellent, easily standardized results. Enriched with live lactic acid cultures, Mix Croissant Burro contains special enzymes that provide dough stability and optimal oven spring for fragrant croissants with an open crumb structure. Also suitable for producing frozen croissants, it contains no chemical emulsifiers, for a 100% clean-label finished product.

Complete, clean-label mix.
Ideal mix for both daily fresh production and frozen croissants.

Live lactic acid bacteria and sourdough starter

The lactic acid bacteria are a group of “good” bacteria naturally present in sourdough starter alongside yeasts, with which they initiate and drive dough fermentation processes. In particular, the lactic acid bacteria in sourdough starter are responsible for lactic acid fermentation through which the sugars present in flours are converted into lactic acid (homofermentative lactic acid bacteria) or into lactic acid and acetic acid (heterofermentative lactic acid bacteria).