Classic: 70–90g
Classic French ratios: water 10% · milk 40% · dough butter 10% · sugar 12% · salt 2% · yeast 1.5% · lamination butter 50%
Calcule a hidratação da massa de croissant, o peso do bloco de manteiga e as camadas de laminação para croissants folhados e alveolados. Fórmula profissional.
Classic French ratios: water 10% · milk 40% · dough butter 10% · sugar 12% · salt 2% · yeast 1.5% · lamination butter 50%