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Alexander

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@engineroompie-in-the-sky-co-za

Active 2 months, 2 weeks ago
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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]

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    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

    Alexander

    @engineroompie-in-the-sky-co-za

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