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•  Salma Sali

  Using Bread/Dough improver in Antonio’s recipe

  Sussan ScoolinaryTeam replied 4 days, 5 hours ago 3 Members · 10 Replies

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•  Salma Sali

  Is it ok to freeze a proofed laminated dough

  Sussan ScoolinaryTeam replied 2 weeks, 3 days ago 2 Members · 3 Replies

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•  Salma Sali

  Piping tips # and molds used in Bachour classes

  Sussan ScoolinaryTeam replied 1 month, 1 week ago 3 Members · 10 Replies

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•  Salma Sali

  Airgun and Compressor for glazers, chocolates

  Sussan ScoolinaryTeam replied 1 month, 1 week ago 2 Members · 3 Replies

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•  Salma Sali

  Croissant with precise distinct layers recipe

  Sussan ScoolinaryTeam replied 1 month, 2 weeks ago 4 Members · 21 Replies

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•  Salma Sali

  Strawberry Mascarpone cream

  Sussan ScoolinaryTeam replied 2 months, 1 week ago 2 Members · 9 Replies

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•  Salma Sali

  New recipe of Antonio Bachour confusing

  Sussan ScoolinaryTeam replied 2 months, 2 weeks ago 2 Members · 5 Replies

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•  Salma Sali

  Pano Chocolate croissant failed

  Sussan ScoolinaryTeam replied 3 months ago 2 Members · 4 Replies

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