Croissants and Viennoiserie Second Collection

[Sussan Estela Olaya]

Hi Christofer Politis

As indicated in the recipe book, a flour with a protein content of 12% to 13% is used.

In this case, the chef is using bread flour or strong flour.

Best regards.

[Christofer Politis]

Can we use 50% all purpose flour and 50 % bread flour?thank you

[Sussan Estela Olaya]

Hi Christofer

Yes, it’s possible to use 50% all-purpose flour and 50% bread flour for croissants, but the result will depend on the protein content of both flours:

▪️All-purpose flour: Typically contains 9-11% protein.

▪️ Bread flour: Usually has 12-14% protein.

By mixing them in equal parts, you’ll get a flour with an intermediate protein level, around 10.5-12.5%, depending on the specific brands. This could work, but it’s important to keep in mind:

▪️Gluten: Croissants require good gluten development to support the lamination and maintain their layers. If the protein content of the flour blend is on the lower side (around 10.5%), it might not be enough to achieve an optimal texture.

▪️Solution: If you decide to use this mix, handle the dough carefully, ensuring it doesn’t overheat during lamination. Additionally, you may want to do a test batch to evaluate the dough’s elasticity and strength.

If possible, it’s preferable to use flour with 12-13% protein, as recommended by the chef.

I hope this information is helpful.

Best regards.