PROCESS FOR PRODUCING BREADFRUIT (Artocarpus altilis) CROISSANT

Abstract

This utility model relates to a process for producing breadfruit (Artocarpus altilis) croissant for human consumption. The process comprises preparing a dough containing breadfruit flour, laminating the dough with butter through repeated rolling, folding, and chilling, shaping the laminated dough into croissants, proofing the shaped dough, and baking to obtain breadfruit croissants. The technical problem that this disclosure aims to address is the underutilization of breadfruit; the technical solution that this utility model provides is the innovative incorporation of breadfruit into this popular food product, which will result in the promotion of its utilization, minimized food waste, and the exploration of the crop’s full economic potential while providing consumers a nutritious and innovative food product.