as a retired baker I can say without doubt this poor guy was never trained by a baker. people think they can take a class and that is training, it isn't.
Very cool, your pastries look amazing on your website! What percentage of butter to flour is this dough? Did it have any initial fermentation or was it straight from mixing to chilled? You gave the dough a full (book) and a half (single), are there any more turns before the final roll out? Im a small hobby baker from New Zealand and this is the best place for learning!! Thank you
Not true. Space and financial coat are also deciding factors. We make all of ours by hand; it's easy peasy and allows us greatrr control over the process. And the only machine we use is a wooden wheel 👍
as a retired baker I can say without doubt this poor guy was never trained by a baker.
people think they can take a class and that is training, it isn't.
trimming should be done after the use of sheeter or lamination process
. one should not just trim and trim while using sheeter.
Justin Vault cmt avoir ce appareil aussi
Justin, u r right!!! Wat a waste!!!
@@godschild5785 he is wrong...and the excess dough can be mixed in with the next batch of croissant dough
Your right Justin the first triangle would take care of that
Very cool, your pastries look amazing on your website! What percentage of butter to flour is this dough? Did it have any initial fermentation or was it straight from mixing to chilled? You gave the dough a full (book) and a half (single), are there any more turns before the final roll out? Im a small hobby baker from New Zealand and this is the best place for learning!!
Thank you
Hope your business can get back on its feet. Even K.C. might be too small a market for what you dream of doing.
Any professional bakery will use a sheeter to do laminated doughs. It's just common sense.
Not true. Space and financial coat are also deciding factors. We make all of ours by hand; it's easy peasy and allows us greatrr control over the process. And the only machine we use is a wooden wheel 👍
Actually this is only sheeting dough and a lock in.
How many kilos of dough?
How many kilos of butter?
Sangat simpel .. Pasti harganya berapa ya dan power listriknya berapa waty ya ... Di indo ada nggak ya 🙏🙏
Sir if you don't mind can you explain the croissant dough recipe please sir
This proses name dobble single laminated 👍
nice
what brand of sheeter were you using?
It looks like a Rondo
I'm sure this guy isn't that fussy when the camera isn't on him!
James Lee ورق.الجلاش
Haduh. Butuh alatnya, tp mehong. 10jt ke atas😔
why trim off the edges? your just wasting dough.... LOL
Some people like to mix it into the next dough (the next day's baking), so there is no wastage.