Project Description

Chocorocco is bakery thermostable cocoa cream. It is used for filling and overflowing of bakery products: croissants, Danish pastries, donuts.
Due to the extreme stability it is suitable for filling of products before and after baking.

Packaging size

6/1 (cans of 6 kg).

Technological process:

Raw material Quantity (kg)

  • Kroasan lux 100
  • Yeast 4-6
  • Margarine in kneading 5
  • Chocorocco cream 20
  • Water 50-60
  • Margarine in dough 50

Mixing time: 30 minutes (spiral mixer)

Dough temperature: 20 ° C

Bulk fermentation: 10 minutes

Divide into pieces

Inserting margarine

5×3 bed

Stretching to 3 mm

Cutting, forming and filling

Final proofing: 45-50 minutes

Baking temperature 250 – 230 ° C

Baking time: 23-25 ​​minutes