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to shef; antonio bachour
please can you show me picture for butter and the flour than you
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1 Reply
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Hi Zhor.
At the moment, we don’t have information about the specific brands the chef uses, but for the flour, the chef uses a French-origin flour, Gruau Rouge Viennoiserie T45 with 12.1% protein, and the butter needs to have 82% fat content. You can look for a flour and butter that meet these same characteristics to work with your croissant dough.
Best regards.
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