Join Now

¡Bienvenido, Scoolilover!

Scoolinary › Forums › Ask a question › Croissant

  • Sussan Estela Olaya

    Member
    January 20, 2025 at 19:39
    Level: favicon spaced Scoolinary Team

    Hi Regina.

    The butter for laminating should be between 14-16°C, and the dough should be between 16-18°C.

    With this temperature range, you’ll be able to work the croissant dough effectively.

    Best regards.

Log in to reply.

Start of Discussion
0 of 0 replies June 2018
Now

Report

Harassment or bullying behavior
Contains mature or sensitive content
Contains misleading or false information
Contains abusive or derogatory content
Contains spam, fake content or potential malware

Block Member?

Please confirm you want to block this member.

You will no longer be able to:

  • See blocked member's posts
  • Mention this member in posts
  • Invite this member to Clubs
  • Message this member
  • Add this member as a connection

Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.

Report

You have already reported this .

Welcome to Scoolinary!

If you’re passionate about gastronomy, here’s something you’ll really love.

Join Scoolinary

Already a member? Sign in

Nice to see you again at Scoolinary!

Login to access to your account

Access to your account

Don’t have an account? Sign up