Croissant

• Once dough is developed in mixer, remove from mixer, divide into 3kg pieces, roll all pieces to 10mm on sheeter. 
• Place in freezer and let rest for 15min. Fold in Mimetic 20 and give 2 simple folds.
• Rest in cooler for 15min. 
• Give last simple fold (3 total) and rest for 15min. Roll down to 4mm and place on table. 
• Cut into 4"x8" triangles, roll into croissants and place on preforated tray with pan liner. 
• Place in proof box After proofing spray with Sunset glaze and bake

Tip: Butter for laminating= 25% on dough weight