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[Abdallah Albasha]

Thank you Susan,

I will consider your notes next patch.

Another Question if you can help:

what caused the croissant to collapse like this in my previous attempt?

[Abdallah Albasha]

Hi Suzan,

Here’s the specific of flour

• Moisture: max 15,5 %
• Protein: min 13 % (s.s.)
• Ashes: 00 max 0,55 % (s.s.)
• P/L 0.60 – Tolerance: +-0,10

Best Regards,