The croissant is one of the most popular French pastries worldwide. Each year, more than 500 million croissants are distributed across Europe. Its flaky texture, golden colour and volume are no coincidence: they are the result of a process in which sugar, in its various forms, acts as a regulating element at every stage of production.

How sugar works at each stage of the process

In croissant production, sugar performs very different functions depending on the stage of the process:

Fermentation:

Sucrose feeds the yeast and generates the gas that causes the dough to rise. Balance is essential: too much sugar inhibits the yeast, while too little does not provide enough volume.

Baking:

The sugar remaining after fermentation produces the golden colour and toasted aromas in the oven. The intensity of the colour depends on the oven temperature, as well as the type and quantity of sugar used in the formulation.

Storage:

After baking, sugar helps retain moisture in the dough and prevents the croissant from drying out. This determines how many days it maintains its texture after leaving the oven.

Which sugars are used in croissant production

In addition to sucrose, other types of sugar are also used to provide specific properties. Each one influences different aspects of the final product.

• Sucrose. The sugar required by yeast to ferment and create volume. In long or cold production processes, it must be carefully dosed to achieve the desired golden colour during baking.
• Invert sugar. Keeps the croissant soft for longer. Due to its higher reactivity to heat, it requires adjustments to baking temperature or time.
• Glucose syrup. Protects the dough during freezing, preventing ice crystals from damaging its structure.

Solutions designed for manufacturers

At BS Edulcorantes, we offer a range of sugar solutions for companies engaged in intensive production of croissants and laminated pastries. In this regard, our clients look for products that enable them to standardise their processes and meet their technical requirements. We work with:

• Industrial pastry manufacturers. Companies producing on a large scale that require consistency between batches, stability in automated processes and precise control of the dough during fermentation, baking and freezing.
• Semi-industrial bakeries and medium-sized pastry businesses. Growing operations that combine artisanal production with distribution across multiple points of sale or HoReCa channels.
• Frozen dough manufacturers. Companies whose products undergo freezing and thawing processes, where protecting the structure of the dough is critical. Here, the combination of sucrose, invert sugar and glucose syrup is particularly important.

In all these cases, sugar is no longer just another ingredient, but a tool for controlling the production process.

Do you need a sugar supplier for your production?

At BS Edulcorantes, we supply sucrose, invert sugar and glucose syrups to croissant manufacturers, industrial bakeries and frozen dough companies across Europe. If required, we can also advise your production department on how to adapt our ingredients to your manufacturing process.

• Call us: +34 948 816 753
• Email: info@bsedulcorantes.com