Croissant

Soft Wheat Flour type “00″

This flour is valued by those who wish to attain an excellent product, and is especially suitable for pastry shop preparation of croissants, puff pastries leavened with butter, ventagli (fan shaped pastries), and cannoli.


laboratorio


Laboratory yield:
– Excellent, around 50 60g croissants from 1000g of flour.

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Raising performance:
– Excellent, more than 200% of the volume
of the dough before raising.

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End product:
– External appearance: Convex
– Interior appearance: Well-aerated.

Packaging formats

Available Packaging 25 kg

Technical notes

Download the data sheet

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