Croissant sheet dimensions

[Sussan ScoolinaryTeam]

Hi Ahmed.

If you divide the recipe into 3 parts, the new dimensions would be:

The dough should be approximately 28.9 x 17.3 cm.

The butter for laminating should be about 17.3 x 17.3 cm.

We hope this information is helpful.

Best regards.

[bekakader]

Thank you for your support and feedback. I have one more question: Bachour uses 500 grams of butter. What should be the weight of butter block for my dough? Or how can I determine the weight of the butter block based on the dough weight?

[Sussan ScoolinaryTeam]

Hi Ahmed.

If you divide the recipe into 3 parts, the weight of the butter block for lamination should also be adjusted proportionally.

Since you use 500 grams of butter for the full recipe (with 1500 g of flour), when dividing everything by three, the amount of butter for lamination would be:

500/3 = 166.666, rounding it to 167 grams of butter.

Therefore, you would need approximately 167 grams of butter for lamination if you are preparing one-third of the recipe.

In general, the weight of the butter for lamination is typically around 30-35% of the total dough weight (excluding the butter used in the dough), so you could also adjust based on this percentage if you prefer.

Greetings.

[bekakader]

I really appreciate you answering all my questions

[Sussan ScoolinaryTeam]

Great! I’m glad to hear that my answers were helpful.

If you have any more questions, feel free to ask, and I’ll be happy to help you out.

Best regards.

[Sol Damiani]

Hey there Ahmed!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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