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Croissant
Hi, I want to ask what would be the proportions of the ingredients for the croissant dough if you don’t want to separate the dough for colouring
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1 Responder
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Level:
Scoolinary Team
Hi Petya Tsankova.
The recipe calls for 1350 grams of laminated dough for a classic croissant. You would need to calculate which proportion gets you closest to that amount. As a recommendation, you could prepare half of the recipe to get approximately 1350 grams of laminated dough.
Best regards.
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