CROISSANT - VIENNOISERIE FLOUR T65
Ideal for pre-proofed croissants and viennoiserie, it is specifically designed for low temperatures and demanding production processes.
Croissant Viennoiserie T65 flour is an excellent choice for applications that require structure, lamination strength, and rich flavor, thanks to its high protein content and elevated ash level.
Technical Specifications:
1. Strong gluten network:
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Retains fermentation gases more effectively,
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Allows for greater volume expansion,
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Withstands the weight of butter and multiple layers,
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Maintains structure and resists the stress of proofing and freezing (the final product does not wrinkle during freezing).
2. Excellent lamination performance, thanks to the optimal balance of strength and elasticity developed in the dough, ensuring that:
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It does not tear during sheeting,
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It maintains well-defined layers after baking, resulting in a crispier final product.
3. Richer flavor and more intense color, due to the increased mineral content:
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Enhances the flavor of the butter,
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Provides a deeper golden-brown color.
4. High water absorption capacity, ensuring:
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Better dough hydration,
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Greater stability during proofing and freezing.
