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For large croissants: place the colored dough on top then roll out at 2.7 mm then cut triangles of 25 x 9 cm then cut in half.
For small croissants: roll out at 2 mm, cut triangles of 17 x 6.5 cm and roll in croissant then cut in half
* Take out 425 g of dough and mix with 2 g red colorant. Freeze then keep at 4˚C until used.
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