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    • Profile PhotoAlexander
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      @engineroompie-in-the-sky-co-za
      Post count: 2

      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 oxidising agents.
      -use reducing agents.
      -increase mixing times to (almost to the point where i’d overmix to break down the gluten structure to make the dough more extensible).

      Any help would be appreciated!

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    • Profile PhotoAlexander
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      @engineroompie-in-the-sky-co-za
      Post count: 2

      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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