Sophie, Europastry’s most exclusive double pointage croissant
Europastry has launched its most premium croissant yet, made using a process known as double pointage, with slow kneading, resting and proofing times. Chilled at very low temperatures, many hours and great dedication go into producing the best croissant possible.
Alberto Alonso, R&D Director of Europastry’s Pastry Division, says “the Sophie croissant is the result of many years of work around finding a unique and differentiating recipe. Our croissant is unique, thanks to its manufacturing process and the quality of its ingredients. The Sophie is a safe bet that will deliver added value to our customers.”
THE UNIQUE NATURE OF DOUBLE POINTAGE
The Sophie croissant is unique thanks to its double pointage manufacturing process, which uses the slow / cold / long method. This uses long kneading, resting and proofing times to achieve a perfect combination of flakiness and flavour (slow).
Secondly, to produce the unique honeycomb crumb, it is chilled at low temperatures (cold).
Finally, our passion and hours of dedication to creating the best possible croissant (long) represent the final steps in the double pointage production cycle.
The ingredients and manufacturing process that go into making the Sophie result in a truly premium product.
It is made with the best, strong wheat flour, contains 26% butter, and has a milky aroma with hints of caramel, which give it a unique velvety richness.
All of which results in a perfectly symmetrical croissant, with a creamy, melt-in-the-mouth texture and a warm, balanced flavour. A masterpiece.