Italian flour 00 for croissant

[Sussan ScoolinaryTeam]

Hi Abdallah.

Italian 00 flour with 13% protein can be suitable for croissants, as that protein level is similar to strong flours commonly used in baking laminated doughs like croissants. The key is that the flour has the necessary elasticity to support the lamination process and layer formation, and 13% protein generally provides a good balance between elasticity and strength.

However, keep in mind that 00 flour is also known for being very finely milled, which can affect the final texture. It’s a good idea to test it, but it should work well for croissants in principle.

If you have the brand or specific details of the flour, feel free to share them and I can look for more information.

Best regards.

[Abdallah Albasha]

Hi Suzan,

Here’s the specific of flour

• Moisture: max 15,5 %
• Protein: min 13 % (s.s.)
• Ashes: 00 max 0,55 % (s.s.)
• P/L 0.60 – Tolerance: +-0,10

Best Regards,

[Sussan ScoolinaryTeam]

Hi Abdallah.

Based on the flour specifications, the P/L value of 0.60 indicates a reasonable balance between dough strength (P) and extensibility (L), which is good for laminating as it helps create the layers. However, if you find the dough too tough or the lamination isn’t optimal, you might consider blending it with a softer flour or adjusting hydration and resting times, since the protein content (13%) is quite high.

You could do a small test with this flour and see the results.

Best regards.

[Sol Damiani]

Hey there Abdallah!👋

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