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  • profile avatar buddyboss 50

    Petya Tsankova

    Member
    March 3, 2025 at 21:29 in reply to: Croissant issue

    Hi, the temperature for proofing isn’t shoot be 28?

  • profile avatar buddyboss 50

    Petya Tsankova

    Member
    February 6, 2025 at 07:43 in reply to: flour protein content for croissants

    Hi, I never saw a flour with indicators of P/L on the package. How to know is it proper one?

  • profile avatar buddyboss 50

    Petya Tsankova

    Member
    February 3, 2025 at 14:52 in reply to: Croissant proofing and baking

    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.

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