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C R O I S S A N T S Croissants Danish Pastries RIETMANN No.22 10.000 kg Shortening 0.200 - 0.400 kg Yeast 0.200 - 0.600 kg Water 4.600 - 5.000 kg Laminating Fat (on dough) 25 - 35 % RIETMANN No.22 10.000 kg Sugar 1.000 kg Shortening 0.650 kg Yeast 0.300 - 0.500 kg Whole egg, liquid 0.700 kg Water 3.600 kg Laminating margarine (on dough) 20 - 30 % 51


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