I've worked with a lot of mixing tanks like that, but I've never seen one with the lift arm like that-Impressive.
@reggiebuffat11 ай бұрын
That sounds like a good way to reduce repetitive stress injuries.
@armuk11 ай бұрын
this one's a big boy mixer
@lqfr881311 ай бұрын
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
@HKim007211 ай бұрын
Makes me appreciate the folding butter / dough by hand even more.
@cinemanuggets2411 ай бұрын
"u have to tap them to show that u love them" I love the passion that goes into the work😅
@markusf762011 ай бұрын
8:01 This Lady doesn‘t love the Croissant 😢
@clgusa236897 ай бұрын
It's great to have your support on our food industry machines journey
@mon674511 ай бұрын
Natalie is really talented and dedicated 😊
@pocketinfinity67337 ай бұрын
natalie the g.o.a.t
@akTechie131611 ай бұрын
Wow.. they look amazing! The whole process seems to be very complex! Waiting to eat them one day.. Love from India!
@mon674511 ай бұрын
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 🤗🤗
@truongsinh995511 ай бұрын
you beat me to it!
@bee42Sad11 ай бұрын
Where is the accent from?
@mrteddybear8611 ай бұрын
@@bee42SadI think she's Italian if I'm correct
@robertrohler364411 ай бұрын
Thank you, great educational video. keep up the good work
@britbritcritict251211 ай бұрын
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
@Empyre21011 ай бұрын
no words needed just take the bite.
@LedPage11 ай бұрын
I'm curious about what the "vegetable protein" spray is that is used towards the end?
@Thomas_TdK11 ай бұрын
She said It is for colour and shine
@nicolad882211 ай бұрын
Doubt they use that in France.
@Kungpowbeats11 ай бұрын
I think it could do with egg shortages? And maybe is a more consistent product than egg pulp
@manning87 ай бұрын
Not sure how Insider Food skips over the mystery spray. That was the most interesting part of this video.
@Mos41f11 ай бұрын
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!
@JodieXiao11 ай бұрын
I mean it’s New York, what do u expect;-;
@stevenagy715211 ай бұрын
No, no it isn’t. Yours is why I wish we could still hide comments on KZbin.
@AddictOfLearning11 ай бұрын
Makes you wonder how Costco can make their amazing croissants for 5.99 for 12
@Mos41f11 ай бұрын
@@stevenagy7152You can see the price listed on 11:34. If that doesn't satisfy you, you can check their menu online!
@jhwheuer11 ай бұрын
@@AddictOfLearningtake a look at the ingredients and *where* it is made. Loads of shortcuts there.
@gclem968 ай бұрын
Take a shot every time they say “croissant”. Fun game so far
@PasqualeLopes11 ай бұрын
looks yummy
@fcarepairshop6024 ай бұрын
Yum!
@PhoeFireaga11 ай бұрын
Gimmie them quacksons!
@isifmobile8 ай бұрын
😂
@Gracian0511 ай бұрын
Superb
@NeoGhk6 ай бұрын
They should use the fast recipe. It gives the same result. People on KZbin have been developing their own faster methods. Look for the videos.
@CharifCharif-w9k7 ай бұрын
❤️❤️💯💯🥰🥰🥰
@rhanscrosslander591111 ай бұрын
Now we all understand why croissants are so expensive😅
@SallySallySallySally9 ай бұрын
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.
@kl512235 ай бұрын
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
@SulemanAhmed-pk5hrАй бұрын
Where this place I am from India
@NanaCooking.11 ай бұрын
Good
@omegamanrad11 ай бұрын
I wonder what happens to the “scrap” leftover from cutting 🤔
@minch553711 ай бұрын
Go to 2:15 in the video you just watched for your answer
@sergeykens518910 ай бұрын
11:49 tell me you never went to France without telling me you never went to France.
@CharifCharif-w9k7 ай бұрын
❤❤❤❤
@AWelshEnglishman11 ай бұрын
7kg is over 15lbs.
@LukaPaja10 ай бұрын
But how did it come to be such a massive operation and why? Where's the money and the decisions coming from?
@SaorAlba197011 ай бұрын
the best Croissants are made in France
@marcd689711 ай бұрын
Yep, and even in the heart of Paris (except maybe some posh Instagram bakeries) the croissant is not $4.75 plus tax
@adnankarimsampd350411 ай бұрын
You guys are obsessed with croissants 🙃
@Jeyekomon3 ай бұрын
5:50 Only 24 layers? Interesting. That means only 3 folds (3 --> 6 --> 12 --> 24). I've heard that you need hundreds of layers...
@peterjaniceforan30809 ай бұрын
🥐😋
@ProvocateuAstrology210 ай бұрын
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
@joecooksey433111 ай бұрын
You'll need a bank loan to buy a dozen at $4.25 each = 51 bucks.
@Bigjoe9911 ай бұрын
$3.49 a piece? I will stick to my bagel..
@marcd689711 ай бұрын
$4.75
@Bigjoe9911 ай бұрын
@@marcd6897Bagel with cream cheese tomato, cucumber from Wawa $2.19
@bigeyedave10010 ай бұрын
Get a hog sprayer ditch the cheep 1 pump sprayer stream line your operation
@JohnHausser11 ай бұрын
You’re not a real 🥐 person until you it 🗽
@USPIDER11 ай бұрын
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!
@romainarnoux11 ай бұрын
This is not bakery this is science and this process isn't the best to get nice croissant.
@WazheadBoci9 ай бұрын
they generate so many trash :/.
@sergeykens518910 ай бұрын
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".
@FrowelUberita-rp8jc11 ай бұрын
𝕋𝕙𝕖𝕪 𝕒𝕝𝕝 𝕝𝕠𝕠𝕜 𝕪𝕦𝕞𝕞𝕪
@horsenuts183111 ай бұрын
I struggle to understand how somebody can make so many croissants every day without actually being able to pronounce the word correctly.
@dustykeele11 ай бұрын
She can't pronounce "gluten" either.
@lindalue450411 ай бұрын
Some people do pronounce things differently so what .
@gapaltz11 ай бұрын
Absolutely amazing to see this process. The attention to detail is mind-boggling.
@cattnipp10 ай бұрын
C'mon man, mind-boggling? The age of hyperbole.
@camerongupta699411 ай бұрын
Impressive… 60batch size * 65(avg daily) * $4.75= $18,525 per day ($6.7m/year) croissants only
@beccah269711 ай бұрын
as noted in the video, most of the business is wholesale which is a different rate🥐
@arkam949 ай бұрын
glad to live in France where a croissant cost 1$
@jetblasters11 ай бұрын
Love Claudia's narration. :)
@OtterThunder11 ай бұрын
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.
@jred515311 ай бұрын
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??
@Cher061511 ай бұрын
I was thinking about how much plastic wrap they are going through. Hoping it can be recycled in some way.
@annaisapalindrome11 ай бұрын
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.
@yourgooglemeister674511 ай бұрын
@@Cher0615OMG you enviro-nazis must have a miserable life
@SAmaryllis7 ай бұрын
I thought the massive mixer was comical, then I saw the literal walk-in oven! Very cool to see, thanks for making this :D
@wisanu9911 ай бұрын
When she cut the croissant, it looks so dry.
@trekuhl39668 ай бұрын
Having had a croissant and pastries in Paris and France at a Boulangerie I’m interested in trying theirs.
@COO41511 ай бұрын
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 😋
@vongdong1011 ай бұрын
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
@milady76311 ай бұрын
make a video about kesong puti
@alley4126Ай бұрын
This is not baking, this is whole freaking science!
@seank99711 ай бұрын
So amazing, love the technique
@desshine570210 ай бұрын
No wonder they taste so good ! All that butter 🧈🧈
@hg-ir8tb11 ай бұрын
Today, I wanted to eat... a croissant.
@terrydoble146811 ай бұрын
They should try raw milk, pasture raised, grass fed butter for some REAL flavor….
@truongsinh995511 ай бұрын
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.
@Uranic1611 ай бұрын
Wow 😮Amazing Thank you for showing this
@nttld535511 ай бұрын
5:51 deez
@1972dsrai11 ай бұрын
I love a fresh croissant.
@ProvocateuAstrology210 ай бұрын
What's the point of making a beautiful pastry with vegetable oil and preservatives? That's not the way the french do it
@minecachair7 ай бұрын
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!
@lilashelton5359 ай бұрын
So much expensive equipment and time involved as well as ingredients.
@MikeSpaa10 ай бұрын
Every small town French baker is going 'huh?'
@benaouichahossem272311 ай бұрын
If you make 21000 croissants a week, I am pretty sure it taste good but it's not good 😅
@AlQuadrato211 ай бұрын
Incredible effort tho 😮 i should take inspiration for my new vidoeos
@YT_User-11 ай бұрын
Your logo is pixelated on the start of your video. Need a higher resolution one
@SulemanAhmed-pk5hrАй бұрын
Wow so good
@trentdodd595310 ай бұрын
Come on why not get a reporter we can actually understand…
@DJ-lm9ub11 ай бұрын
There should be no milk lmao breaking some rules here cheeky move
@Tekyla5911 ай бұрын
4.75$ a piece !! A bit expensive compared to the 1.10€ in France.
@ProvocateuAstrology210 ай бұрын
Vegetable spray? That is so gross
@lisaharrod838611 ай бұрын
Bad voice over...difficult to understand. Couldn't finish vid.
@MrWnw10 ай бұрын
How much is such a croissant?
@jasonregan3657 ай бұрын
I’m hungry😊
@giuseppecarbone136611 ай бұрын
🙁🙁
@Laurabarros_11 ай бұрын
amoooo quiero trabajar alli
@sharonhill260211 ай бұрын
An awful lot of plastic and paper wastage, I’m sure they could cut down on that easily.
@andrewlawson490111 ай бұрын
🥰🥰🥰😋😋😋
@farizuanrahani138211 ай бұрын
“Americans always butchered the French language” -Phoebe Buffay
@plabanadhikary11 ай бұрын
Not only french all languages
@nuberiffic11 ай бұрын
You'd think that a company this large wouldn't have to order individual blocks of butter like that. So much packaging
@Mr__Chicken11 ай бұрын
Probably smaller pieces for easier handling? idk
@nuberiffic11 ай бұрын
@@Mr__Chicken they're smashing 4 pieces together and then handling that anyway though.
@vongdong1011 ай бұрын
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.
@Kingpingamer11 ай бұрын
queso
@yourgooglemeister674511 ай бұрын
Must be hell working with all women in that Bakery
@hi.toritabi9 ай бұрын
i dont really understand baking pastry and genuinely curious are mask not mandatory for the workers?
@fifik21085 ай бұрын
Right?
@OfficialSamuelC11 ай бұрын
$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.
@c0dy4211 ай бұрын
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
@DEV879511 ай бұрын
Quaso
@delawarepro353911 ай бұрын
Big fooking deal… thousands of other baked goods that it cant hold a candle 🕯️ to…
@pandoraeeris786011 ай бұрын
I need cwoissant.
@PixelRuzt11 ай бұрын
But it's not pronounced like that 🌚
@OfficialSamuelC11 ай бұрын
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.
@m4x92711 ай бұрын
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)
@faibani480111 ай бұрын
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.