Brioche+

ENRICHED FLOUR FOR VIENNOISERIE

Special flour for breakfast leavening, enriched with enzyme parts.

Package 10 kg

Balanced in elasticity and extensibility for direct and indirect leavening. Allows already cooked croissants to be frozen (rapid regeneration at 200°c for 3’/4′). It allows the natural freshness to be prolonged for longer, even after regeneration of the cooked downed product. Lends itself to leavened doughs to be rolled. Facilitates expansion in both rising and baking.

Croissant

Brioche

Krapfen

Chemical/physical specifications

Soft wheat flour type 00, food enzyme (amylase). May contain traces of soy, egg, milk, sesame seeds. The product contains no ingredients of animal origin.

Rheological specifications

Available packages

10 kg