FRENCH ICON: THE CROISSANT

The smell of delightful croissants, who can resist it? A butter croissant with a crispy, flaky crust and open texture. Or a soft croissant with a regular dense and light structure from brioche dough with a sweet marmalade filling. Croissants exactly as you imagine.

Croissants made from local ingredients and a balanced recipe, produced using your bakery’s specific processes. We understand that those aspects are important to you because they have a major influence on the quality the smell, taste, and texture of your baked croissants.

Countless options, your creativity is the limitation. Radini enables you to produce croissants with all kinds of dough, such as:

• Yeast-leavened croissant dough
• Sourdough based laminated croissant dough
• Brioche dough
• Bread dough

With or without the addition of butter, margarine, shortening or another type of fat.

CROISSANT SHAPES

Different countries, different requirements. Each region has its unique characteristics when it comes to bakery products, this certainly applies to croissants. Aspects such as shape and size differ from large to small, long to short, and fat or slim

• Straight croissants
• Manually shaped into a crescent shape croissant
• Brioche dough
• Manually shaped into a pinched croissant

With or without the addition of butter, margarine, shortening or another type of fat.