Viennoiserie technology

How do you laminate and fold the croissant dough? What types of folds are there? Which ones to choose? With what criteria? What thickness should you obtain? At what temperature should you work? What other precautions are useful to take during the puff pastry process?… …

In the creation of croissants and viennoiserie in general, the choice of ingredients is one of the fundamental aspects of production, together with the technique and correct use of the equipment. The importance of the ingredients is given by the role they play in rheology… …

Boulangerie. Patisserie. And right in the middle, something new, something never tasted before, something that entered history on tiptoe but has been walking on its own legs for almost two centuries, proud of its identity: the viennoiserie. Self… …