Baking the best croissants on a professional scale| Puratos

Ingredients for every croissant

Ingredients to create the croissant basis
Add flavor and texture to your croissant

S-500 CLEAN LABEL

S500 Clean Label, the best quality cleaner(er) label multi-purpose improver on the market, offering you absolute peace of mind with proven consistent premium quality.

BRUGGEMAN INSTANT YEAST

Versatile, easy-to-use instant dry yeast for fast fermentation baking breads. "Brown label" is more suitable for dough with a high sugar content.

MIMETIC 20

Plant-based specialty fat, to replace butter or upgrade margarine, with a superior workability and an indulgent buttery mouthfeel.

Softgrain Sprouted Rye

Cooked grains and seeds infused with sourdough

VIVAFIL MANGO

An exceptionally bake stable mango filling with a natural and smooth texture. Vivafil mango is a ready to use fruit filling with at least 20% real mango

CREMYVIT

Cremyvit Classic is a deliciously smooth and creamy custard cream mix with a delicate vanilla taste, taking only moments to prepare; just add water!

Deli Cheesecake Filling

Deli Cheesecake Filling is a ready-to-use cheesecake with a premium taste and great quality, perfect for cakes, cupcakes, and other pastries. Available in a 5-kilo pail!

CREMFIL BAVARIAN CRÈME

Ready-to-use, pipe-able packaging cream filling designed for bakery and patisserie goods.

Belcolade Noir Selection Cacao-Trace 65%

Balanced dark chocolate with 65% cacao mass and intense long lasting cocoa flavour, with a fresh fruity note & a slightly roasted cocoa taste

Our Croissant Recipes

Discover

Croissant Grain Loaf

Savor the wholesome goodness of Croissant Grain Loaf with Puratos Philippines' Softgrain Mung Bean

Soft Cream Croissant

Light, buttery croissant with a crisp exterior and a fluffy, melt-in-your-mouth interior.

Need a hand with your croissanr?

At Puratos, we pride ourselves on having the expertise and solutions to support every type of production, from artisan bakeries to large-scale industrial operations.

A story of the croissant: Is croissant French or Austrian?

The croissant has roots in both Austrian and French culinary traditions. It originated as the kipferl, a crescent-shaped pastry from Austria, with a history dating back to the Middle Ages. However, the most famous legend is that it was created to celebrate the defeat of the Ottoman Empire during the Siege of Vienna in the 17th century. It is said that Viennese bakers made pastries resembling the crescent moon on the Ottoman flags. In the early 19th century, Austrian baker August Zang introduced the croissant to France, where it was adapted by replacing the original brioche dough with a leavened puff pastry. While the croissant's origins are Austrian, it became a symbol of French cuisine after the French refined and popularized it.

What are the ingredients in a croissant?

A traditional croissant is made with a few key ingredients. The base starts with flour, which can be either all-purpose or bread flour. Butter or margarine is a crucial component, used generously to create the croissant's signature flaky layers. Yeast is added for leavening the dough, helping it rise and achieve its light, airy texture. Milk is often incorporated to add richness to the dough. A touch of sugar is used to give the croissant a hint of sweetness, and salt is added to enhance the overall flavor. Water is typically used to bring the dough together, creating a smooth and pliable consistency.

Puratos offers specialized ingredients that can enhance the quality and consistency of croissants.

How bakery producers can save money with high butter prices

Explore affordable solutions for baked goods production with our butter substitute that maintains quality while cutting costs

Hottest Bakery Trends for 2025: Local, Gut Health, Sourdough and Classics

Explore the top bakery trends for 2025 with Taste Tomorrow's insights. Embrace local ingredients, cater to gut health, ride the sourdough wave and delight consumers with classic favorites.