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Croissant | Pastry line

Croissant and brioche


Wheat flour obtained from the milling and sifting of soft wheat, freed from foreign substances and impurities.
Comply with the current Italian legislation and in particular to the law 07/04/1967 n. 580, as amended.


This flour has a high elasticity combined with a good hydration capacity.
It allows for obtaining soft finished products with regular and fine honeycomb.
It maintains the characteristics of the finished product if it is produced using cold technology.
It is suitable for the preparation of indirect doughs, to obtain krapfen, croissants and other leavened doughs that require long leavening.

25 kg.
›30 ql.