First, the camera came to the culture room. In order to keep the original flavor, the flour seeds in this factory have been used since 1869. Now the yeast, organic matter and microorganism in flour seeds are fermenting, so they will give off a very sour taste. When the camera came to the mixing workshop, the workers first added 49 kilograms of flour seeds to the mixer, then added 20 kilograms of yeast and a lot of ice cubes. Ice cubes are added to adjust the temperature of the dough to prevent the butter in the dough from melting. Finally, they add 300 kilograms of flour, 60 kilograms of sugar and 50 liters of water to mix. After 30 minutes, 600 Jin of dough was mixed together. In order to make the dough more elastic, it needs to be fermented for another 60 minutes. After 60 minutes of fermentation, the dough is obviously more elastic than before.

Secondly, dough can now be used to make croissants. First, it will be gently squeezed by two groups of pulps and pressed into a flat ball, and then 13 rotating roller will carefully smooth the kink. Finally, the roller behind the machine will press the dough to a thickness of two centimeters. Now it's time for our protagonist Butter to leave the factory. Steve poured 50 Jin of solid butter into the press. With the start of the machine, the rollers in the press will turn the yellow oil pressure into a shape with a width of 25 cm and a thickness of 6.9 mm, and then the butter will be wrapped by dough under the transmission of the assembly line. This stacking method is very important for the crispness of croissants. Now, when the dough wrapped in butter enters the lamination, it will be folded again here until there are six independent layers at last, and then it will be cut into 90 cm dough. Now the dough comes to the stacker. In this process, the dough wrapped with six layers of butter will be folded three times, and finally a 18 layer of butter dough will be formed. In the next hour, the dough needs to be fermented again on the slow assembly line.

Thirdly, after one hour, the dough will be rolled into 6mm, and then the machine will divide the dough into triangles in different directions. This ingenious production technology will not be wasted. At the end of the dough, razor-like blades divide them into five rows, and then the fast-moving assembly line separates them. Now, the dough must enter the burrito machine, and it can be rolled ten times a second. Because this machine is a trade secret, the camera team is not allowed to shoot, and the workshop director just briefly demonstrated the process of making burritos. Then the rolled croissants will be transported to the next link of the assembly line. The fermentation of 42,000 cubic centimeters will keep the temperature at 29 degrees Celsius for a long time. In this environment, yeast will devour the sugar in the dough and release carbon dioxide. After 90 minutes of fermentation, the original croissant swelled 190%. Now it can be put into the oven. In order to make the baked croissant look more delicious, the moving nozzle needs to spray water and milk protein on it.

Fourthly, when croissants pass through a large oven, the high temperature of 230 degrees Celsius will trigger the Maillard reaction. In this process, protein reacts with the sugar in the dough, turning the pale bread into caramel color. After baking for half an hour, the moisture in the dough will completely evaporate, and the dough of 16 layer will also separate. The smooth and delicious croissant was finally baked, which looked simple, but it took 6 hours from the beginning to the baking. Finally, the bread needs to be cooled for 60 minutes before packaging.