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•  Salma Sali

  Black ink/food coloring for laminated dough

  Sussan Estela Olaya replied 1 month, 1 week ago 2 Members · 5 Replies

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•  Salma Sali

  Using Bread/Dough improver in Antonio’s recipe

  Sussan Estela Olaya replied 2 months ago 3 Members · 10 Replies

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•  Salma Sali

  Is it ok to freeze a proofed laminated dough

  Sussan Estela Olaya replied 2 months, 2 weeks ago 2 Members · 3 Replies

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•  Salma Sali

  Piping tips # and molds used in Bachour classes

  Sussan Estela Olaya replied 3 months, 1 week ago 3 Members · 10 Replies

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•  Salma Sali

  Airgun and Compressor for glazers, chocolates

  Sussan Estela Olaya replied 3 months, 1 week ago 2 Members · 3 Replies

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•  Salma Sali

  Croissant with precise distinct layers recipe

  Sussan Estela Olaya replied 3 months, 2 weeks ago 4 Members · 21 Replies

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•  Salma Sali

  Strawberry Mascarpone cream

  Sussan Estela Olaya replied 4 months, 1 week ago 2 Members · 9 Replies

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•  Salma Sali

  New recipe of Antonio Bachour confusing

  Sussan Estela Olaya replied 4 months, 2 weeks ago 2 Members · 5 Replies

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•  Salma Sali

  Pano Chocolate croissant failed

  Sussan Estela Olaya replied 5 months ago 2 Members · 4 Replies

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