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  • Daniel Alvarez Gourmet Pastry – Puff Pastry

    Posted by zhengyi742 on February 4, 2025 at 14:03

    What type of flour is used for the butter and then for the dough? Please let me know the French equivalents if possible.

    Sussan Estela Olaya replied 1 day, 9 hours ago 2 Members · 5 Replies
  • 5 Replies
  • Sussan Estela Olaya

    Administrator
    February 4, 2025 at 19:01
    Level: favicon spaced Scoolinary Team

    Hi Zhengyi Xing.

    Welcome to the Scoolinary community! Thank you for your question.

    For the types of dough taught in the course, such as croissant and brioche, it is recommended to use a strong flour with a protein content between 11% and 13% to provide structure and elasticity to the dough. In French, this type of flour is known as “farine de gruau” or “farine de force”. In France, common options include T45 or T55, depending on the protein level.

    Butter: It is essential that the laminating butter has at least 82% fat, as this improves plasticity and layering ability. This is key to achieving the perfect texture in croissants. In French, this type of butter is known as “beurre de tourage”.

    Have you worked with these types of flour and butter before?

    Best regards.

    • zhengyi742

      Member
      February 4, 2025 at 22:41

      Thank you for your response. Yes, I am in France so I have been working with the T system of flours. It is very difficult to know exactly what flours to use in the courses because the chefs call them by their local names and don’t specify W or PL values. It would be great if scollinary would standardize the naming conventions by having a chart and ensuring the chef instructors work off the chart. When a recipe does not work out it is often hard to figure out why and taking the flour confusion out of the equation would make it easier.

      • Sussan Estela Olaya

        Administrator
        February 5, 2025 at 02:59
        Level: favicon spaced Scoolinary Team

        Hi zhengyi xing.

        Thank you for your comment, Xing. We completely understand the difficulty you mention when working with the T flour system, especially when chefs use local names without specifying W or PL values. It’s true that the lack of standardization in nomenclature can create confusion and make recipe replication more challenging.

        However, as you pointed out, not all countries use W or PL values, and in some places, it can be difficult to find flours that match those parameters. That’s why, in many cases, to make recipes more accessible to a global audience, flour is described in terms of protein percentage or classified as strong or all-purpose flour. This approach helps make the recipes easier to adapt and understand, even in countries where the W or PL system is not commonly used.

        This is an excellent suggestion for Scoolinary, and we will consider your proposal to work on clearer conversion tables to standardize terminology and make recipes more universal. Thank you for sharing your ideas with us!

        Best regards.

        • zhengyi742

          Member
          February 5, 2025 at 10:01

          Hi Sussan,

          Here are a few other things that could help students succeed with recipes that are commonly missing from the courses. It would help if these were included in the recipe books as well as the videos. Perhaps a checklist of required parameters when developing a course would help in being consistent across courses.

          ingredient temperatures – cold, room temp etc.

          mould dimensions – width, diameter, length, height

          stand mixer speeds and times – most common mixers like kitchenaid & kenwood

          yeast conversions

          use metric measurements!

          gelatin conversions, bloom strength

          dough properties such as size and thickness for puff pastries

          number of servings

          substitution suggestion for less common ingredients

          These are a just a few. I hope you find them useful. An added bonus – the background music in the videos is distracting and at time too loud. I have a background in training and have developed many courses myself.

          Cheers

          • Sussan Estela Olaya

            Administrator
            February 5, 2025 at 13:44
            Level: favicon spaced Scoolinary Team

            Hi zhengyi xing

            Thank you so much for taking the time to share these suggestions. We truly appreciate your interest in improving the learning experience for all students.

            Many of the recommendations you mentioned—such as ingredient temperatures, mold dimensions, and yeast conversions—are already included in several of our courses, though we understand that this is not the case for all of them. Feedback like yours helps us identify areas where we can continue improving to offer even more comprehensive and detailed courses.

            Regarding the background music in the videos, we will pass your request on to the team in charge so they can consider it for future productions.

            We also want to remind you that our Techniques section (https://recipes.scoolinary.com/techniques) contains additional information that may help deepen your understanding of certain recipes and processes.

            Thank you again for your input and for being part of our community. We will continue working to improve every day.

            Best regards.

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