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  Temperature: Croissant. Viennoiserie

  Posted by Liv Tokerud on January 3, 2024 at 08:09

  Hei

  My question is related to the Croissant dough: What shall be the Temperature for the butter? , What shall be the Temperature for the dough? and How cold should I maintain the dough during the lamination process? Thanks

  Sussan ScoolinaryTeam replied 10 months, 3 weeks ago 2 Members · 3 Replies
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  Sussan ScoolinaryTeam

  Administrator

  January 3, 2024 at 14:03

  Hi, @livonet_sq

  When we get ready to laminate, the butter must be cold, but it must be malleable. That is, we can bend it without breaking it. The results obtained are consistent when the temperature of the butter before lamination is approximately 15.6°C (60°F) and that of the dough is 12.6-15.6°C (55-60°C).

  These are approximate temperatures you can work with.

  We hope this information is helpful.

  Greetings.

  • 

    Liv Tokerud

    Member

    January 3, 2024 at 14:20

    Thanks for your answer. After the butter is enclosed. what temperature should I keep during the lamination (the folds) process? should I keep 15,6 during the whole process of lamination? Thanks

• 

  Sussan ScoolinaryTeam

  Administrator

  January 4, 2024 at 00:17

  Hi, @livonet_sq

  Yes, you should try to maintain that temperature range (14°/ 15.6°) in the lamination process. It is not a general rule but it can help when rolling the croissant.

  Greetings.

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