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Scaling down croissant rollout
Hi
I’m keen to use the cool method I learned here, but as a home baker I want to halve from 1350 of dough and 500 butter to 675 /250. That much I know is possible.
Where I need help is with rolling out. Chef rolls to 50×30 before freezing. With half the dough, should I be aiming for 25×15?
Is it that simple?
Thanks,
AJ
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8 Replies
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Hi, @martin-bonus <div>
By preparing only half of the recipe, you might be able to use the measurements you suggest, just remember that the dough must be stretched first to 10 milliliters and then to 5 millimeters.
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That’s exactly what I would do. 😁👍🏼
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It’s more about thickness and dimension than size at this point so you end up with something 40cm wide and the right thickness (regardless of length).
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Hi Ivo
Correct, thanks for your contribution.
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can anyone tell me exact measurements and quantities for a half serving of the croissant recipe
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Hi Иван Стоянов
I don’t know if you are referring to the measurements or weights of the croissants, but a large croissant should weigh between 110 and 130 grams, while the normal one ranges between 65 and 80 grams. The small one, between 35 and 40 grams, and the mini, between 20 and 25 grams, these are standard or approximate measurements.
Depending on the amount of dough you get you can know the amount of croissant you are going to get.
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