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Alexander commented on the post, A Guide to Reducing Agents in Dough 11 months, 3 weeks ago
using dough relaxers (oxidising agents), would this reduce the final baked volume of a croissant?
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Alexander replied to the topic Dough Lamination-Commercial Croissant Production in the forum Other Products Processing Questions and Discussions 11 months, 4 weeks ago
Sorry, I should add this is a straight dough method, where the dough is mixed and processed on the same day. 1x Book Fold, Rest, 1x Single Fold, Sheet to final thickness, cut&curl.
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Alexander started the topic Dough Lamination-Commercial Croissant Production in the forum Other Products Processing Questions and Discussions 11 months, 4 weeks ago
Hi All
Trying to produce croissants using a low protein (9.6%) , with a relatively high p/l ratio of 1.02. I’m having issues with my croissants tearing in the proofing process (have no issues in the make up). I add dough oxidisers and extra gluten (1.0%) on my current recipe. Should I look at doing the following:
-reduce levels of gluten and/or o…[Read more] -
Alexander commented on the post, Tips for Gluten Free Baking 1 year ago
We see a growing demand in gluten free breads however are struggling to capture the market as we cannot achieve a product that remains fresh for more than 2 days. What is your recommended formulation for a good ‘bread like’ gluten free loaf with a decent shelf life? Talking flours avaialble where we are, we have access to the following: Rice…[Read more]
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Alexander became a registered member 1 year ago
