[Sol Damiani]

Hi @e-ciurleo

Welcome to our Community👋

While we wait for @sussan_scoolinaryteam ‘ s help I want you to invite you tod feel free to share pics of your dishes. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScoolistarStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

🏆You may also join our challenges: this week we launched our very first marathon and there’s a super cool prize to win. All the Mini Challenges are fixed on top of our Feed.

Take care!

[e.ciurleo]

Thanks, I appreciate how quick the responses are 🙂

[Sol Damiani]

It’s our pleasure, @e-ciurleo 🙌

We hope to see those croissants 😉 Have a great weekend

[Sussan ScoolinaryTeam]

Hi, @e-ciurleo

The process is the same, but remember that the strength of each machine we use is different so the kneading times will be different.
In an industrial or professional mixer like the chef uses, the time will be the one indicated in the recipe book, but if we use a homemade “Kitchenaid” type mixer we must increase 2 more minutes in each process of mixing the dough and we must be careful not to overheat the machine and also prepare less amount of dough than the recipe indicates.

Greetings

[e.ciurleo]

Thank you so much for the prompt response!

I’ll try with my 5kg spiral dough mixer so I should be able to make the dose as per recipe. I’ll make sure I’ll cut in half the recipe with my home kitchen aid.

[Sussan ScoolinaryTeam]

Hi, @e-ciurleo

Great, tell us how the process of making your dough goes 😉.

Greetings.