Croissant

Very balanced flour ideal for making rested puff pastry, croissants, puffs and soft fried desserts.

Flour balanced in elasticity and extensibility to promote the formation of a malleable structure. Supports long and indirect leavening, promotes laminability in the face of long rests, offers stability to productions, and supports voluminous development in leavening and baking. Specifically for French croissants, Italian croissants, brioche dough, small leavened pastries, rested puff pastry, enriched choux pastry.