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[jelena sommer]

The P/L ratio is a standard information for flour intended for professional use therefore flour from the supermarked will not have this information available. You´ll need to contact the distributor or the manufacturer to get technical information for the flour.

As a rule of thumb wheat flour from supermarket with protein content 12-13% will likely have a suitable P/L ratio for croissants. Anything higher will be too tough to stretch and anything like spelt will be too elastic. Hope this helps.