Posted by Gerard on April 12, 1998 at 04:34:57:
In Reply to: croissants posted by JOHNY KOESOEMO on April 11, 1998 at 11:56:18:
Commercially right?
4 oz salt to every gal, milk or water.
16 oz sugar for gal liquid.
8 oz yeast (more or less, none critical).
13 lb flour, semi stiff dough depending if you have a sheeter.
I don't weigh the flour so can't say for sure, use hi-gluten.
6lb fat,all butter for soggy croiss, marg for flake.
I use 2 butter and 4 marg, all unsalted.
one 3 fold and one book.
minus a sheeter machine I'd go with all marg and 2 book folds.
Interestingly, the supposedly BEST ingredients don't make for best croissants, baking is never the sum of its total parts.