[fatouche]

I have recently started working in a supermarket pastry kitchen in Cyprus where the current outside temperature is 34C.

The air con in the kitchen only brings the temperature down to 26C, and the pastry kitchen is part of the main hot kitchen. I have problems making puff pastry and croissant and Danish dough. What should the maximum temperature be?

 

[fatouche]

That isn't viable either because would you believe they've put the bread oven in the pastry kitchen (it's the size of a small house), and the baker's there until 6am.

The last batch of croissant dough was far less flaky than it should be .

 

[fatouche]

I use a sheeter, but despite the dough resting in the fridge for 60 or 90 minutes between rolling, the dough sticks to the sheeter.

We are in North Cyprus, where there is no option of importing ready made dough because of strict food laws. The north is part of Turkey and outside the EU.

 

[fatouche]

It's a tried and tested recipe. I 've been making laminated doughs for a long time. Of course I've tried using more flour when rolling the dough, and the dough isn't wet. The humidityis pretty high and the summer temperatures in July and August are extremely high.

There is no air con in the kitchen..