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Croissant
Escrito por reginakos on enero 20, 2025 en 15:09what is the butter block temperature when you fold in the dough?
Sussan Estela Olaya respondió hace 2 meses, 2 semanas 2 Miembros · 1 Responder -
1 Responder
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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.
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