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Croissant batch size
Hey guys. I’m trying to scale up the Bachour croissant recipe, but not sure what the dimensions for dough and butter would be. I want to do a double size batch so 2700g dough and 1000g butter. Any help is wonderful.
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4 Replies
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If you need to prepare double the dough
the measurements are
42×42 centimeters for the butter.
71×42 for the dough.
You get these results like this:
We know that the measurement of butter in a complete recipe is 30×30, if we multiply those values it would be 900 but we need double the quantity so it will be 1800, then we will take the square root of 1800 which is 42. So you need a 42×42 square to the butter if you are preparing the double recipe.
Then for the dough we need a rectangle, we know that the measurement of a complete recipe is 50×30 if we multiply it it would be 1500 but we need the measurement of a double recipe so it will be 3000.
Then we divide 3000 by 42, which is the measurement of one of the sides of the butter, and we will obtain 71 centimeters.
For the dough you need a 71 x 42 centimeter rectangle for a complete recipe. Remember that one side of the dough should be the same size as the butter.
We hope this information is useful.
Greetings.
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Thank you so very much. I really appreciate this information
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Hi Scott
If you have any other questions, I will be attentive and will gladly help you.
Greetings.
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