Laminated Closed

Croissants are a breakfast staple in France and are famous all around the world. People love its unique buttery taste and soft layered texture. The fat added in the dough is usually butter but it can be replaced with margarine. Other viennoiseries are made with the same leavened dough, such as the "Pain au chocolat" with chocolate inside. 

Puratos ingredients to create Laminated Closed

O-Tentic Durum

Active bakery ingredient based on sourdough to create delicious breads with the taste and texture of the good old days. O-tentic Durum is in powder form and gives your bread a typical aroma of Italian breads (roasted, nutty and wooden flavour). Based on durum wheat sourdough from Altamura (Italy).

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Classic Mango

Flavouring bring a fresh bouquet of taste and colour. With a dosage of 3 to 10% they bring a high fruit content and a smooth texture. Perfect for all sorts of preparation like custard cream, cake batter, ganache, buttercream, praline's fillings... but also in an icing or Miroir. Mango flavour.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.


Montamix is a multi-purpose non-dairy cream that boasts delicate notes of vanilla and a light and fresh mouthfeel.

Soft'r Alpaga

Improver for soft breads and rolls. Formulated to bring freshness, shelf life, volume and tolerance. Dosage at 1%.

Belcolade X605/G (Drops)

Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk. Drops format.