Croissant Flour

A professional flour variety specially developed for laminated dough technology, with high protein quality. Thanks to the excellent elasticity and resistance it gives to the dough, it prevents the layers from mixing during the butter folding (lamination) process and creates a flawless puff pastry structure. It guarantees the characteristic porous internal structure and golden crispy crust after baking. With its high water absorption capacity and fermentation tolerance, it provides consistent, high-quality results in industrial bakery and boutique pastry applications. Contact us for technical details and price quotation.