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[dolce.raffa]

Hello and thank you for your reply.

I will make a test and let you know.

[dolce.raffa]

Thank you. Yes I am fast and I will use the guidelines of your first answer.

[dolce.raffa]

But isn’t that temperature too warm for the dough??

[dolce.raffa]

thank you.

[dolce.raffa]

Thank you for your reply but I don’t think this is helpful when making hundreds of croissants. I think I will need to play with the proofer and see how long it takes a frozen croissant to be ready for baking at 5 am in the morning. For example if I put the frozen croissant into the proofer at 1pm I will need to choose a program that will allow the croissant to be ready at 5am the next day.

thank you for your reply!!!

[dolce.raffa]

Thank you

[dolce.raffa]

At 4 Celsius degrees the butter is not as pliable as in the video. It’s a hard block of butter that breaks. What are your suggestions for making that butter block usable at 4 C?

[dolce.raffa]

This is really confusing. Chef Bochur says to put the dough in the freezer for 24 hours but the reply on your questions says not yo do it. Who is right? It is fundamental that we as students have precise and consistent replies.