Miembro Petya Tsankova
Miembro
138
Scoolipoints
Level:
Scoolinar
Scoolinar
Respuestas creadas en el foro
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Hi, the temperature for proofing isn’t shoot be 28?
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Hi, I never saw a flour with indicators of P/L on the package. How to know is it proper one?
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Hi I use butter with 82 persent fat block special made for croissants lamination. I proofing the croissant in proofing chamber at 28 degrees with 80 persent humidity, and I bake in combi oven at 170 for 18 minutes but still there is to much butter out.
