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Bernd Hamrodi ha publicado una actualización
Probé un poco de colorante, pero vino No rojo brillante, sobre todo el exterior parecía Casi marrón normal 🤷🏻♂️
¿alguna idea de qué color es el mejor o que Antonio Bachour está utilizando?
Tal vez es simple y sólo tiene que utilizar una gran cantidad? 🤷🏻♂️🙏🏻😆
I tried out some colouring, but came Not shining red, especially the outside looked Almost normal Brown 🤷🏻♂️
any idea which colour is the best or which Antonio Bachour is using?
Maybe its simple & I just Need to use a Lot?🤷🏻♂️🙏🏻😆
Traducido del inglés
Lana Mihajlović, ressel.lauren y7 más14 Comentarios-
Sinceramente, no sé el color, ¡pero tienen una pinta estupenda! ¡¡¡Bien hecho!!!
Espero que encuentres la respuesta, yo también estoy esperando oírla 🙂Honestly, I don’t know about the color, but those look really great! Well done!
I hope you find the answer, I am also waiting to hear it 🙂
1hace al añoTraducido del inglés
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OMG!
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Level:
Executive Chef
Brutal !! Una maravilla 🤩
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Level:
Scoolinary Team
Your croissants look incredibly beautiful, with a well-executed honeycomb structure.
Regarding the color, to achieve a bright red in baked croissants, you can use gel, paste, or oil-soluble powder colorants, as they withstand heat better.
Best options:
Gel or paste (Americolor, Wilton, Sugarflair) → 1-3 g per 500 g of flour.
Oil-soluble powder (Colour Mill, Mycryo + powdered colorant) → 1-2 g per 500 g of flour.
Natural options (beetroot, red dragon fruit) → less intense, use 5-10 g.
For a vibrant red, try Americolor Super Red or Sugarflair Extra Red, and add it to the liquids for better integration.
If you try one of these options, let us know which worked best or helped you achieve the color you’re looking for in your croissants.
Best regards!
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@Sussan Estela Olaya Hi Sussan thank you for Your Comment & for your help, now it works 😱😱i will Post Today 🫶🏻🫶🏻
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Level:
Scoolinary Team
@bernd-hamrodi Yes! I already saw your post with the result. 😍
It makes me so happy to know that the tips were helpful. Your croissant turned out spectacular! 🙌🏻
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@Sussan Estela Olaya By the way I used sugarflair extra red😊 it was easiest to get, before I used water based colour which might was the Main issue🤷🏻♂️ thank you so much again 🙏🏻🙏🏻
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Level:
Scoolinary Team
@bernd-hamrodi Glad you found a solution! Sugarflair Extra Red is a great choice for intense colors. And yes, water-based colorants can affect the texture in high-fat doughs and make the color less vibrant. If you ever try another method, let us know how it goes.
Thanks for sharing with us!
Best regards.
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Level:
Scoolinary Team
Hi Bernd ☺ They are so beatiful. I hope Sussan’s observation about proportions help you obtain the result you are looking for. Please remember to share with us how it turns out 🙏
Should we try a coloured croissant challenge soon?
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@Sol Damiani Thank you so much 😊actually this is a good idea, now i have a bit of practice 💪🏻
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El color es lo de menos, se ven espectaculares
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@Karla Reyes Yo también prefiero Estándar pero quería Probar Después de que un Amigo me preguntara si puedo hacer 🙏🏻🙏🏻😁
@Karla Reyes I also prefer Standard but wanted to Try After a Friend asked whether I can do 🙏🏻🙏🏻😁
hace al añoTraducido del inglés
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Level:
Scoolinary Team
Hi Chef Bernd! ✨ If you admire Antonio Bachour’s work, our ongoing challenge is made for professionals like you: replicate one of his recipes with technical precision and flawless presentation in the #BachourChallenge.
With your skill and trained eye, this challenge has your name written all over it. Are you in? 👊🔥
You’ll find all the details in the pinned post at the top of our Cooking Feed. Here’s the direct link: https://www.scoolinary.com/activity-feed/
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