• Ask a question

  Temperature of butter

  Posted by u13992 on January 5, 2025 at 23:50

  What should be the temperature of butter for lamination in crossiants . I have my butter in the freezer. Should i thaw it and then use ?

  Sussan Estela Olaya replied 1 week, 2 days ago 2 Members · 1 Reply
• 1 Reply

• 

  Sussan Estela Olaya

  Member

  January 5, 2025 at 23:57

  Hi Umama Nasir

  The dough for croissants should have a temperature between 19°C and 20°C.

  When it’s time to laminate, the butter needs to be cold but pliable. In other words, you should be able to fold it without it breaking. Its temperature should be around 14°C-16°C. If it’s too cold, it will crack inside the dough, and you won’t achieve good results.

  I hope this information is helpful.

  Best regards.

Log In to Reply