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flour protein content for croissants
Hi. I live in Ireland. I am trying to make croissants but they come out hard and not soft and fluffy. I don’t get T45 flour in Ireland, so I mix equal amounts of plain flour (9.4% protein) and pizza flour (13.0% protein) to get a flour containing 11.2% protein. Is this protein content good enough? Your recipe book says to use T45 flour with 12.1% protein for croissants. Could this be the reason why my croissants come out hard? I am looking online for sources of T45 flour but there is a lot of variation in the protein content from 9.4% to 12.4%. Do you have any suggestions?
Thanks
Aishwarya
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4 Respuestas
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Level:
Scoolinary Team
Hi Aishwarya Aroumont
Welcome to the Scoolinary community! Thank you for your inquiry.
The protein content in the flour is an important factor for the texture of croissants, and the blend you’re using (9.4% + 13.0% protein) with a total of 11.2% protein is relatively close to the 12.1% recommended for T45 flour. However, this slight difference could be contributing to your croissants not being as soft and fluffy.
In addition to protein content, another key factor is the P/L percentage, which measures the rheological properties of the flour, indicating the balance between resistance and extensibility of the dough. In the chef’s recipe from the first edition of the book, a P/L between 0.4 and 0.7 is recommended, which is important for proper dough development and the final texture of the croissants.
I suggest looking for a flour closer to 12% protein, ideally with a suitable P/L, to achieve a better texture. If T45 flour is hard to find, you could try a mix of strong flour (13%) and pastry flour (9-10%), which would allow you to better adjust both protein content and the dough’s extensibility and resistance properties.
Is it possible to find flours with a P/L between 0.4 and 0.7 in your country?
If you try adjusting the flour percentages, we’d love for you to share the results with us.
I hope these recommendations help you achieve softer, flakier croissants, and if you have any other questions, feel free to reach out. I’m happy to assist.
Best regards,
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Hi, I never saw a flour with indicators of P/L on the package. How to know is it proper one?
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Hi.
Thanks for the quick response. There is no mention of P/L or W in the flour package, and I couldn’t find this information anywhere else. I will try and get closer to the 12.1% protein content and get back to you.
Thanks
Aishwarya
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Level:
Scoolinary Team
Thank you for your response, Aishwarya !If the protein content is not indicated on the package or available from other sources, one option is to contact the brand’s distributor for more information. You could also ask about the PL value of the flour, as this will give you a better reference for its elasticity and strength.On the other hand, trying to balance different flours to get closer to 12.1% protein is a great idea, especially if you have access to flours with varying protein levels and elasticity.
We’re here for any further questions you may have and would be happy to help with anything you need.Best regards!
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