Croissant

Type 00 · Soft Wheat Flour · Laminated Dough

Formulated for croissants, puff pastry, choux, and soft fried specialties. Balanced elasticity and extensibility for easy shaping and handling. Performs well in long and indirect fermentations, supports lamination after extended resting, and delivers consistent volume and structure through proofing and baking.

Technical specifications

• Protein: 13.5% (min)
• P/L: 0.60 (±0.10)
• Farinograph: absorption 57% (min), stability 17 min or more
• Estensograph (135 min): value 140 (±10)
• Packaging: 10 kg (22.2 lb)