to add info for ppl who dont do baking, for croissant dough lamination is a race against time and temperature. both butter and dough has to be cold but not too cold so we can flatten both correctly, if the butter is too cold, it will make hole on the dough, lamination failed. if the dough is too cold, the butter lamination will be too thin in some place that it will just become butter roll instead of croissant with beautiful airy space inside
It's amazing how much artistry there is with things like baking. Like with a lot of other cooking the combination of ingredients the most important part, but for baking around the world it's really only a few common ingredients but depending on the region it'll change the product immensely. Like depending on how the city treats their water, how close they are to sea level, what's the humidity level of the room, whats the ambient temperature of the production environment. Those all have a tangible impact on the baking process.
I work at a large scale bakery (not as big as the one in this video though!) and we absolutely re-use the butter block parchment paper. However, the need for paper to line each tray outpaces how many pieces of butter paper there are. Like the 2 pieces of parchment from the butter block makes 60-80 croissants which then needs at least 5 sheet pans to bake.
Now I have a respect for the craft of croissants making. Even at this mass production, there's nothing about machinery here, it's labor intensive. Respectfully delicious 😋
I think you can buy a small rolling machine from our company and use the machine to replace the manual rolling process. The efficiency can be greatly improved.
Où trouvez-vous des croissants en France ? Si vous achetez en supermarché ou congelé ? Peut-être mais, faits à la margarine car le beurre (du bon) est cher ! Alors vos croissants à 1 euro 😮 Veloma @@arkam94
Yikes! At 2:14 - "flavor enhancer ... also helps with shelf life." I don't know how much "inspiration" is coming from "traditional bakeries in France and Belgium." But the real French bakeries aren't making a month's worth of product on one day.
Each croissant costs $4.75! I can understand the time and effort it takes to make them, but at the end of the day paying almost $5 for a small portion of dough and butter is insane!
Out of interest,why are the croissants straight as opposed to the crescent shape their name suggests?Having worked in a French bakery for two years,my bosses there would never have sent out a straight version!
It really depends on the brand they buy. The bakery I work at, we use instant yeast that comes in like 500g packages in a 15kg box and is a pita every time I need to refill the container. They used to come in just 2 packages but apparently because their customers weren't going through enough yeast and complained so they just made them into smaller packages.
The pasture raised, grass fed butter makes sense, but no point with raw milk since the croissant will be treated with high heat anyway before reaching the consumer's mouth.
Absolutely unappetizing because the entire process is a automated and feels soulless. The cherry on top is a white chemical spray of vegettable protein (what?? 😱) And the end product is bad-and old-looking "croisants".
$5 is day light robbery. Guarantee they cost about $0.50 for ingredients and labour if they’re making such large quantities. Hope the staff are compensated as much as the owner.
you've just watched a video explaining in great detail how they are made. that butter alone probably costs 50 cents per. and since it takes them 2 days to make with quiet a few fairly labour intensive steps the price seems ok. also its in New York so they probably pay like 500k in rent a month
Idk who but somebody math off bc they literally can't make 24 layers by double folds, 2 goes to 4, 4 to 8, 8 to 16, 16 to 32........ and they start off with one layer of butter and two layers of dough so the butter will always be behind
I Make Croissants at Home by Hand .... Its a Three Day+ Process that Requires Absolute Attention to Conditions (Dough and Butter Consistency \ Kitchen & Refrigerator Temperature \ Room Humidity \ Oven Temperature \ Steam Control .... So Man Nuances which Must be "Controlled" to Remain Within Specific Parameters! Otherwise I just Wasted Three Entire Days of My Life and A Load of Money. Butter - The Good Stuff - is Expensive. You can't Bake Cheap Croissants! At the End of this Grueling Experience I end up with Absolute Bliss! Everyone who has Tasted My Handmade Croissants is left wondering Why They Ever actually purchased a packaged version and Thought it was Appealing! Bottom Line - I Make An Awesome Croissant in My Kitchen and I have No Intentions of Buying one from any Store or Bakery for that fact. Just Know ..... That Buttery Flakiness is Addictive with a Fresh Brewed Coffee Side!
The fact the manager pronounces croissants wrong is a crime. Why do Americans butcher words? It’s ‘Kwa-son’ not ‘Criss-sont’. French must cringe hearing Americans pronounce croissants so poorly.
It's not a uniquely an american thing, anyone who isn't familiar with a language will likely not pronounce things right in the beginning. ( this woman doesn't have any excuses tho since she makes croissants every day)
i bake Our croissant 120g for 18min on 175°C . Her's look Dry with a realy thick crust on the outside, Eggwash would make the Croissant Wayyy more Shiny. Also weighing all the croissants individualy when you have a Maschine that rolls into even thicknese and cuts it is just madness that does nothing , yes on a Try of 30 Croissants you maybe spot that one that weights a bit more but in Sale ? the Customer that dont see Thousand croissants each week? utter Madness, But Respect doing something like that in that Big of a Batch . Like the Religius things in india where they have Maschines for Roti but do then also by hand to do selfless work . They do the Same with Messuring each croissant also NOT getting a Diary to make butter sheets for them so Unpacking and Pressing the butter falls of the work list.
I've worked with a lot of mixing tanks like that, but I've never seen one with the lift arm like that-Impressive.
That sounds like a good way to reduce repetitive stress injuries.
this one's a big boy mixer
Even if they dont show her, or put her name in the description, Claudia's voice is so distinct that I know it right away 🤗🤗
you beat me to it!
Where is the accent from?
@@just_be_123I think she's Italian if I'm correct
Absolutely amazing to see this process. The attention to detail is mind-boggling.
C'mon man, mind-boggling? The age of hyperbole.
to add info for ppl who dont do baking, for croissant dough lamination is a race against time and temperature. both butter and dough has to be cold but not too cold so we can flatten both correctly, if the butter is too cold, it will make hole on the dough, lamination failed. if the dough is too cold, the butter lamination will be too thin in some place that it will just become butter roll instead of croissant with beautiful airy space inside
Makes me appreciate the folding butter / dough by hand even more.
"u have to tap them to show that u love them" I love the passion that goes into the work😅
8:01 This Lady doesn‘t love the Croissant 😢
It's amazing how much artistry there is with things like baking. Like with a lot of other cooking the combination of ingredients the most important part, but for baking around the world it's really only a few common ingredients but depending on the region it'll change the product immensely. Like depending on how the city treats their water, how close they are to sea level, what's the humidity level of the room, whats the ambient temperature of the production environment. Those all have a tangible impact on the baking process.
Wow.. they look amazing! The whole process seems to be very complex! Waiting to eat them one day.. Love from India!
I thought the massive mixer was comical, then I saw the literal walk-in oven! Very cool to see, thanks for making this :D
Natalie is really talented and dedicated 😊
natalie the g.o.a.t
It's great to have your support on our food industry machines journey
I've worked with a lot of mixing tanks like that, but I've never seen one with the lift arm like that-Impressive.
Love Claudia's narration. :)
Thank you, great educational video. keep up the good work
A work of art.
I'm curious about what the "vegetable protein" spray is that is used towards the end?
She said It is for colour and shine
Doubt they use that in France.
I think it could do with egg shortages? And maybe is a more consistent product than egg pulp
Not sure how Insider Food skips over the mystery spray. That was the most interesting part of this video.
Wow 😮Amazing
Thank you for showing this
Having had a croissant and pastries in Paris and France at a Boulangerie I’m interested in trying theirs.
So amazing, love the technique
No wonder they taste so good ! All that butter 🧈🧈
Wow so good
looks yummy
I don't understand why they don't use the parchment paper from the butter flattening over or to line the sheet trays for the shaped dough??
I was thinking about how much plastic wrap they are going through. Hoping it can be recycled in some way.
I work at a large scale bakery (not as big as the one in this video though!) and we absolutely re-use the butter block parchment paper. However, the need for paper to line each tray outpaces how many pieces of butter paper there are. Like the 2 pieces of parchment from the butter block makes 60-80 croissants which then needs at least 5 sheet pans to bake.
@@Cher0615OMG you enviro-nazis must have a miserable life
no words needed just take the bite.
Superb
looks yummy
The best croissants I have ever tried in my life are from tijuana at la commercial mexicana. Soo far growing up nothing has ever compared to them
Now I have a respect for the craft of croissants making. Even at this mass production, there's nothing about machinery here, it's labor intensive. Respectfully delicious 😋
A majority of the process is done with automatic machines. These guys have it easy. That sheeting and cutting machine saves a ton of work
I love a fresh croissant.
I don't understand why they don't use the parchment paper from the butter flattening over or to line the sheet trays for the shaped dough??
This is not baking, this is whole freaking science!
❤️❤️💯💯🥰🥰🥰
Take a shot every time they say “croissant”. Fun game so far
Incredible effort tho 😮 i should take inspiration for my new vidoeos
Your logo is pixelated on the start of your video. Need a higher resolution one
Every small town French baker is going 'huh?'
Yum!
I think you can buy a small rolling machine from our company and use the machine to replace the manual rolling process. The efficiency can be greatly improved.
Love Claudia's narration. :)
Impressive… 60batch size * 65(avg daily) * $4.75= $18,525 per day ($6.7m/year) croissants only
as noted in the video, most of the business is wholesale which is a different rate🥐
glad to live in France where a croissant cost 1$
Où trouvez-vous des croissants en France ?
Si vous achetez en supermarché ou congelé ?
Peut-être mais, faits à la margarine car le beurre (du bon) est cher !
Alors vos croissants à 1 euro 😮
Veloma @@arkam94
I pay .75 cents each from a wholesaler in nyc
So amazing, love the technique
make a video about kesong puti
😊
I’m hungry😊
Gimmie them quacksons!
😂
make a video about kesong puti
If you need an automatic pastry machine and croissant production line to efficiently produce these delicious croissants, you can contact us
Yikes! At 2:14 - "flavor enhancer ... also helps with shelf life." I don't know how much "inspiration" is coming from "traditional bakeries in France and Belgium." But the real French bakeries aren't making a month's worth of product on one day.
Each croissant costs $4.75! I can understand the time and effort it takes to make them, but at the end of the day paying almost $5 for a small portion of dough and butter is insane!
I mean it’s New York, what do u expect;-;
No, no it isn’t. Yours is why I wish we could still hide comments on RUclips.
Makes you wonder how Costco can make their amazing croissants for 5.99 for 12
@@stevenagy7152You can see the price listed on 11:34. If that doesn't satisfy you, you can check their menu online!
@@AddictOfLearningtake a look at the ingredients and *where* it is made. Loads of shortcuts there.
How much is such a croissant?
Good
11:49 tell me you never went to France without telling me you never went to France.
Today, I wanted to eat... a croissant.
I’m hungry😊
amoooo quiero trabajar alli
❤❤❤❤
Now we all understand why croissants are so expensive😅
Where this place
I am from India
5:50 Only 24 layers? Interesting. That means only 3 folds (3 --> 6 --> 12 --> 24). I've heard that you need hundreds of layers...
Out of interest,why are the croissants straight as opposed to the crescent shape their name suggests?Having worked in a French bakery for two years,my bosses there would never have sent out a straight version!
They should use the fast recipe. It gives the same result. People on RUclips have been developing their own faster methods. Look for the videos.
5:51 deez
🥰🥰🥰😋😋😋
So much expensive equipment and time involved as well as ingredients.
I wonder what happens to the “scrap” leftover from cutting 🤔
Go to 2:15 in the video you just watched for your answer
When she cut the croissant, it looks so dry.
You'd think that a company this large wouldn't have to order individual blocks of butter like that.
So much packaging
Probably smaller pieces for easier handling? idk
@@Mr__Chicken they're smashing 4 pieces together and then handling that anyway though.
It really depends on the brand they buy. The bakery I work at, we use instant yeast that comes in like 500g packages in a 15kg box and is a pita every time I need to refill the container. They used to come in just 2 packages but apparently because their customers weren't going through enough yeast and complained so they just made them into smaller packages.
i dont really understand baking pastry and genuinely curious are mask not mandatory for the workers?
Right?
An awful lot of plastic and paper wastage, I’m sure they could cut down on that easily.
🥐😋
They should try raw milk, pasture raised, grass fed butter for some REAL flavor….
The pasture raised, grass fed butter makes sense, but no point with raw milk since the croissant will be treated with high heat anyway before reaching the consumer's mouth.
If you make 21000 croissants a week, I am pretty sure it taste good but it's not good 😅
the best Croissants are made in France
Yep, and even in the heart of Paris (except maybe some posh Instagram bakeries) the croissant is not $4.75 plus tax
But how did it come to be such a massive operation and why? Where's the money and the decisions coming from?
7kg is over 15lbs.
Bad voice over...difficult to understand. Couldn't finish vid.
🙁🙁
Et ils appellent Ça.....croissants ? 😢
$3.49 a piece? I will stick to my bagel..
$4.75
@@marcd6897Bagel with cream cheese tomato, cucumber from Wawa $2.19
T Lorna Valencia Anacion halal psalm 23 psalm 91 psalm 105.6
What's the point of making a beautiful pastry with vegetable oil and preservatives? That's not the way the french do it
4.75$ a piece !! A bit expensive compared to the 1.10€ in France.
I don't think France adds preservatives in for quote. Shelf wife which is bad for your body. Bad for your digestion. But of course this is brooklyn
Come on why not get a reporter we can actually understand…
Get a hog sprayer ditch the cheep 1 pump sprayer stream line your operation
“Americans always butchered the French language” -Phoebe Buffay
Not only french all languages
Absolutely unappetizing because the entire process is a automated and feels soulless. The cherry on top is a white chemical spray of vegettable protein (what?? 😱) And the end product is bad-and old-looking "croisants".
queso
Quaso
$5 is day light robbery. Guarantee they cost about $0.50 for ingredients and labour if they’re making such large quantities. Hope the staff are compensated as much as the owner.
you've just watched a video explaining in great detail how they are made. that butter alone probably costs 50 cents per. and since it takes them 2 days to make with quiet a few fairly labour intensive steps the price seems ok. also its in New York so they probably pay like 500k in rent a month
Vegetable spray? That is so gross
Must be hell working with all women in that Bakery
Idk who but somebody math off bc they literally can't make 24 layers by double folds, 2 goes to 4, 4 to 8, 8 to 16, 16 to 32........ and they start off with one layer of butter and two layers of dough so the butter will always be behind
they generate so many trash :/.
You'll need a bank loan to buy a dozen at $4.25 each = 51 bucks.
This is not bakery this is science and this process isn't the best to get nice croissant.
There should be no milk lmao breaking some rules here cheeky move
I Make Croissants at Home by Hand .... Its a Three Day+ Process that Requires Absolute Attention to Conditions (Dough and Butter Consistency \ Kitchen & Refrigerator Temperature \ Room Humidity \ Oven Temperature \ Steam Control .... So Man Nuances which Must be "Controlled" to Remain Within Specific Parameters! Otherwise I just Wasted Three Entire Days of My Life and A Load of Money. Butter - The Good Stuff - is Expensive. You can't Bake Cheap Croissants! At the End of this Grueling Experience I end up with Absolute Bliss! Everyone who has Tasted My Handmade Croissants is left wondering Why They Ever actually purchased a packaged version and Thought it was Appealing! Bottom Line - I Make An Awesome Croissant in My Kitchen and I have No Intentions of Buying one from any Store or Bakery for that fact. Just Know ..... That Buttery Flakiness is Addictive with a Fresh Brewed Coffee Side!
You guys are obsessed with croissants 🙃
You’re not a real 🥐 person until you it 🗽
I need cwoissant.
No food service gloves?
The fact the manager pronounces croissants wrong is a crime. Why do Americans butcher words?
It’s ‘Kwa-son’ not ‘Criss-sont’. French must cringe hearing Americans pronounce croissants so poorly.
It's not a uniquely an american thing, anyone who isn't familiar with a language will likely not pronounce things right in the beginning. ( this woman doesn't have any excuses tho since she makes croissants every day)
But it's not pronounced like that 🌚
i bake Our croissant 120g for 18min on 175°C . Her's look Dry with a realy thick crust on the outside, Eggwash would make the Croissant Wayyy more Shiny.
Also weighing all the croissants individualy when you have a Maschine that rolls into even thicknese and cuts it is just madness that does nothing , yes on a Try of 30 Croissants you maybe spot that one that weights a bit more but in Sale ? the Customer that dont see Thousand croissants each week?
utter Madness, But Respect doing something like that in that Big of a Batch .
Like the Religius things in india where they have Maschines for Roti but do then also by hand to do selfless work . They do the Same with Messuring each croissant also NOT getting a Diary to make butter sheets for them so Unpacking and Pressing the butter falls of the work list.
Big fooking deal… thousands of other baked goods that it cant hold a candle 🕯️ to…
The girl at 12:00 is a baddie
First