Flour for Croissants

Our Flour for Croissants (biscuits flour) is developed for laminated doughs such as croissants, puff pastries, and other viennoiseries. With a wet gluten content of at least 24.8% and gluten loosening ≥ 5.0 mm, it provides excellent dough strength, extensibility, and consistent lamination results.

The flour undergoes strict testing to meet European standards: moisture ≤15%, controlled alpha-amylase activity, and absence of pathogens, pesticide residues, and heavy metals. Mycotoxin levels comply fully with EU regulations.

Nutritional values per 100g:

• Energy: 1461 kJ / 345 kcal

• Fat: 1.26 g (saturated 0.29 g)

• Carbohydrates: 70.8 g (sugars 3.46 g)

• Fiber: 6.92 g

• Protein: 9.15 g

• Salt: < 0.025 g

With a 10-month shelf life, this flour ensures consistent performance for bakeries and industrial producers.