Thanks to a balanced protein content combined with a balanced P/L ratio, “Brioche/Croissant” flour helps obtain doughs able to withstand the addition of fats, typical of these preparations, whilst maintaining the proper crispness and softness. Ideal for creating large, well developed
products that maintain their characteristics even after freezing.
Ideal for: sweet and savoury croissants, yeast cakes, Swedish pastries, doughnuts, Danish pastries, yeast-risen fried pastries, braided pastries, brioche bread and babà.
- Humidity: 15.5% max
- Packaging: 10 Kg- 25 Kg
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Discover our entire range in the Pastry Line Catalogue.
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