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Author Question: When croissants and Danish pastries are proofed at high temperatures, all of the following happens ... (Read 45 times)

frankwu

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on: Mar 11, 2019
When croissants and Danish pastries are proofed at high temperatures, all of the following happens except for which one?
◦ The pastry will be flaky and puffy.
◦ Butter will leak out of the layers.
◦ Products will be tough and greasy.
◦ Dough will not rise properly.
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Marked as best answer by frankwu on Mar 11, 2019

amy.lauersdorf90

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Reply #1 on: Mar 11, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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frankwu

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Reply 2 on: Mar 11, 2019
Great answer, keep it coming :)

scikid

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Reply 3 on: Yesterday
Gracias!

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