Croissant Flour W 360/380 - P/L 0.50/0.55 - Protein 14%
Ideal for the production of croissants and similar cakes. Thanks to its particular protein structure, this flour supports the addition of fats very well. The dough can easily withstand long processes. The final product is very well developed and maintains its organoleptic characteristics intact even after freezing. Dough made with Puff pastry flour is exceptional both in terms of elasticity and excellent development.
Packages available: 25 kg
Characteristics: W 360/380 - P/L 0.50/0.55 - Protein 14%