Croissant production is a unique knowledge
Giulietta G?da A.?.
Fresh and Gourmet Food Art Our mission is to become a leading producer of fresh and frozen bakery, pizza and pasta
Croissants with other similar products, such as Danish pastries, torte cakes, quiche, crème horns, strudel, etc., are grouped together under puff pastry.
Freshly baked croissants have a very short life span. The factors affecting the shelf life of baked croissants are loss of crispness of the crust and increased firmness of the crumb. This is largely due to the migration of water from crumb to crust during the storage period. The migration of water can be slowed down by, for example, making changes in the formulation of products. However, this is often a time-consuming and expensive process.
A crisp crust with a softer crumb is a salient textural characteristic for croissants and other ‘freshly’ baked products, such as crusty bread, cream-filled pastry, Danish pastry, and pie.?The shelf life of ‘freshly’ baked croissants is around 4-6 hrs. The product does not show staling as commonly observed in the case of bread during storage. Shorter shelf life has a significant impact on the economy of the bakery businesses and on the environment.
Giulietta Gourmet Art is the leading industry player with its brand-new machinery from Rondo Switzerland and produces the whole croissant family of the frozen bakery in its Izmir factory.