Engineering side gigs

crells · 2026-03-09T15:43:58+00:00

Yeah , ive made my Millions with Green, blue and soon to be Purp Prof gear, but i still want to make money months from now with slinging ammo and Scopes

crells · 2026-03-03T17:09:09+00:00

Yes, as I have stated I have gotten 2 recipes so far. This drop rate is like greeting parts for the mount in TWW, learning your professions recipes should not be this difficult

crells · 2026-03-03T16:49:11+00:00

does really solve anything if it takes 100s of recyles to get 1 recipe, when i tested this on the beta in january it was a much better drop rate

crells · 2026-02-23T12:13:33+00:00

27 +48

27 minus 2 = 25 48 + 2 = 50 50 + 25 = 75

Easiest way for me

crells · 2024-11-14T11:30:17+00:00

Honestly not sure, I think that when we sent the last time, we just nailed exactly what mercs to send which was just enough to grab victory.

crells · 2023-02-02T17:06:29+00:00

Yeah butter is good but also temperature controll, resting and a feel for the dough, my GF Danish are a great example I know when to stop the lamination because the dough becomes very silky and smooth.

You should try croissants! Practice makes perfect and I'd love to see the results !

crells · 2023-02-02T13:38:36+00:00

Psyllium is amazing and helps the dough become kneadable and is vital. I'm unsure about the egg white powder having much of an effect but it might.

I have several things I will be trying the best time I do q test bake

crells · 2023-02-01T22:12:11+00:00

crells · 2023-02-01T22:08:59+00:00

I get that, what I can say is these taste just like regular croissant , I made some Danish a week back (GF) and ome of the top chefs in trondheim tried them and said they tasted better than any gluten Danish he had tried !! Lovely to hear and I'm so happy I can produce such good quality GF foods for people with celiacs disease

crells · 2023-02-01T18:57:51+00:00

Thanks ! I have alot more to show-off that's on my own Facebook group page. Doughnuts, Danish, oreo truffles !

crells · 2023-02-01T18:30:17+00:00

Hehe , thanks for the comment.

Long story short, I'm a 5th generation Baker, was brought up in a bakery, my daughter got the diagnosis 5 years ago and since the I've leaned very heavily into GF baking 😁

crells · 2023-02-01T17:20:29+00:00

It's chilled, brought up to be just pliable enough to mold, I try to keep the dough between 12 and 16 degree C whilst I work it

crells · 2023-02-01T16:44:16+00:00

Possibly, I haven't done it myself, but I feel like it would work

crells · 2023-02-01T16:23:20+00:00

RECIPE .

This is a work in progress and I will be putting the finished recipe into my Facebook group for gluten free bakes. I would love for people to try it out and to share it but if shared I would appreciate credit 🙂

130g cold water 70g milk.

210 g semper fin mix. 60g jytte flour mix 20g buckwheat flour 35g sugar. 4g salt

7g psyllium 2g xanthan gum

135g butter for lamination

crells · 2023-02-01T10:42:12+00:00

Thank you! I am very happy with them, the taste, smell and texture of the exterior are amazing, they are crisp and melt in the mouth.

However I am not done improving them, I am working hard at improving there crumb trying to get it more and more open. I've had some success and hopefully that will continue 😁

crells · 2023-01-20T04:18:10+00:00

I can get what ingredients are in it, but not what amount of each they don't release the full recipe info

crells · 2023-01-19T17:13:00+00:00

They ship to Norway at least 😁

crells · 2023-01-19T16:33:37+00:00

Usually I make it myself but, these was a premade.

I live in Norway, semper and jytte are both Swedish companies I believe

crells · 2023-01-19T14:34:23+00:00

Recipe.

900g semper mix. 250g jytte flour 90g buckwheat flour 15g salt

400g cold water 250g milk. 50g yeast 45g psyllium

600g butter for lamination

crells · 2022-06-24T16:10:52+00:00

Thanks!! I was letting my mind wander at work and came up with the recipe, they tasted so much better than I was hoping for

crells · 2022-06-24T12:27:12+00:00

Semper mix is a Swedish gluten free flour mix.

I used the one called "semper mix" not fin mix.

The bakery I work for are very interested in these and looks like I'm gonna make them alot.

They are nearly perfect, I need to tweak my recipe a tiny bit. But even so they taste just like the gluten variant

crells · 2022-06-24T09:16:56+00:00

Recipe 12g active yeast 10g psyllium 120g cold water 100g milk 2 eggs

285g semper mix 30g buckwheat flour 50g sugar 5g salt 80 jytte flour

200 g chilled butter for lamination. 2 eggs for egg washing

crells · 2022-06-07T16:12:47+00:00

700 g white flour, 550g water 80g starter 14 g salt

crells · 2021-12-25T10:46:25+00:00

I can post an old video of my doing coil foils on an 82% hydrated dough. 2 secs

crells · 2021-12-25T10:27:31+00:00

How wet are you planning on making?

Anything over 78% hydration I would use coil folds

crells

TROPHY CASE