{"version":"1.0","provider_name":"CatesMix","provider_url":"https:\/\/catesmix.com\/en","author_name":"Catesmix","author_url":"https:\/\/catesmix.com\/en\/author\/javiweb\/","title":"Croissant 50 - CatesMix","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"SfstaSTZxw\"><a href=\"https:\/\/catesmix.com\/en\/portfolio-item\/croissant-50\/\">Croissant 50<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/catesmix.com\/en\/portfolio-item\/croissant-50\/embed\/#?secret=SfstaSTZxw\" width=\"600\" height=\"338\" title=\"&#8220;Croissant 50&#8221; &#8212; CatesMix\" data-secret=\"SfstaSTZxw\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! 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Balanced formula that will help us to make an extra quality croissant.a.[\/vc_column_text][\/vc_column][vc_column css=&#8221;.vc_custom_1475230347958{padding-right: 27px !important;padding-left: 27px !important;}&#8221; offset=&#8221;vc_col-lg-6 vc_col-md-12&#8243;][vc_images_carousel images=&#8221;8391&#8243; img_size=&#8221;full&#8221; onclick=&#8221;link_no&#8221; hide_pagination_control=&#8221;yes&#8221; hide_prev_next_buttons=&#8221;yes&#8221; wrap=&#8221;yes&#8221; css_animation=&#8221;right-to-left&#8221;][vc_empty_space height=&#8221;120&#8243;][\/vc_column][\/vc_row][vc_row row_content_width=&#8221;grid&#8221;][vc_column css=&#8221;.vc_custom_1487259664275{padding-right: 27px !important;padding-left: 27px !important;}&#8221; offset=&#8221;vc_col-lg-12 vc_col-md-12&#8243;][vc_empty_space height=&#8221;10px&#8221;][vc_separator color=&#8221;custom&#8221; accent_color=&#8221;#62231f&#8221; css=&#8221;.vc_custom_1487255047832{margin-bottom: 15px !important;}&#8221;][vc_column_text]Suggested formula:[\/vc_column_text][vc_empty_space height=&#8221;15px&#8221;][vc_column_text] Ingredients Quantity Catesmix Croissant 50 5 Kg. Flour bread 5 Kg. Water 5,4 Litres. Fresh yeast 400 g. [\/vc_column_text][vc_empty_space height=&#8221;15px&#8221;][vc_column_text]Suggestion of the elaboration process:[\/vc_column_text][vc_empty_space height=&#8221;10px&#8221;][vc_column_text] Knead until obtaining a fine and elastic mass (Temperature mass above 24\u00baC). Add 400-450 gr of margarine croissant per kilogram of dry matter. Give the dough three simple folds or two simple and one double. Stretch the grass and cut triangular pieces. Form and paint with [&hellip;]"}