A company specializing in the production of frozen croissants was experiencing critical issues on a high-turnover product: a pre-raised croissant that required special attention during processing. The production process presented difficulties in controlling the dough, affecting the final quality.
An Agugiaro & Figna Technologist analyzed the entire production process and identified the source of the problem in the pre-mix, prepared the previous day. The storage conditions resulted in an excessive level of acidity, which compromised the desired characteristics of the product. Thanks to the use of Agugiaro & Figna flours, already formulated to ensure optimal performance in leavened products, it was possible to refine the management of the pre-dough. The addition of a specific improver made it possible to stabilize acidity and optimize the process without compromising dough quality.
The integration of the improver, in combination with Agugiaro & Figna flours, reduced the acidity of the pre-dough, improving stability and production management. The result was a more homogeneous and balanced croissant, with a more efficient and consistent production process over time.
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