Our fine croissants for your home bakery
A taste of France
whenever you feel like it!
With our delicious organic croissants, you can enjoy a typical French breakfast - whenever it's breakfast time for you. Five fine croissants per pack are waiting in the freezer to be freshly baked at home.
Vegan or with butter - both varieties are naturally made from the best organic ingredients, without the addition of technical enzymes and palm oil free.
Good food that tastes delicious, whether with a savoury topping, some sweet jam or simply plain with a café au lait.
Bon appétit!
TIPS
- You can put our croissants in the fridge in their original packaging. If you want to make fewer, or if you have one of our bulk packs, you can put the desired amount in a standard household freezer bag. Important: please seal the bag airtight!
- Make sure that the baked goods lie flat so that they keep their beautiful shape and can rise well.
- The baked goods also increase in volume in the oven. Therefore, when placing the baked goods on your baking tray, make sure you leave enough space between them.
- These instructions apply not only to our vegan and butter croissants, but also to our pretzel sticks, strudels, cinnamon pastries, poppy seed swirls, pain au chocolat and pizza swirls.
THE LONGER THE DOUGH MATURES, THE BETTER THE RESULT!
Why is that?
Because good things take time.
If you leave our croissants to mature overnight in the fridge, the microorganisms in the dough can work to bring out the best flavour and more volume.
At MOIN, we leave our doughs to mature between 8 and 48 hours. During this time, the wonderful flavours can develop that make bread, rolls or croissants so delicious. In addition, our baked goods are particularly easy to digest due to the long maturation of the doughs. This is due to the reduced content of certain sugars (the so-called FODMAPS), which are often responsible for an unpleasant feeling after eating wheat products.
According to a study by the University of Hohenheim from 2016, the levels of FODMAPS in the dough are highest after one hour of maturing time - which is approximately when baking is done in conventional bakery productions. After a maturing time of 4.5 hours, the FOPMAPS are reduced to 10% and other substances such as iron and zinc are also more readily available to the body.
You see, long dough maturation is great for our bodies because our invisible co-workers - as we affectionately call the micro-organisms in the dough - take over work that our bodies then don't have to put in during digestion.
Therefore, you can simply enjoy!