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  • Flour for croissants in Australia.

    Escrito por david.gonzalez.au on febrero 14, 2025 en 09:35

    Good afternoon, could you please help me? Which flour can I use in Australia for croissants? I have read all the labels on the flours in the supermarket, and none of them have 12.1% protein, nor is T45 flour available. Thank you, I look forward to your response.

    Sol Damiani respondió hace 1 mes, 3 semanas 3 Miembros · 2 Respuestas
  • 2 Respuestas
  • Sussan Estela Olaya

    Administrador
    febrero 14, 2025 en 14:08
    Level: favicon spaced Scoolinary Team

    Hi David.

    Welcome to the Scoolinary community! Thank you for your question.

    To make croissants in Australia, you can look for strong bread flours with a protein content between 11% and 13%. If you can’t find exactly 12.1%, any flour within this range should work. Although T45 flour may not be available, a good alternative is to mix strong flour with plain flour to balance the characteristics.

    It’s also important to consider finding a flour with the right PL value, as Chef Bachour mentions in his course from the first collection. Regarding the PL (tenacity/extensibility), this information isn’t always listed on commercial packaging, but flours labeled as professional bakery flour or viennoiserie flour are usually the best option.

    Recommended flour brands available in Australian supermarkets:

    1. Laucke Wallaby Bakers Flour (12% protein)

    2. Defiance Bread & Pizza Flour (11.5-12% protein)

    3. Allied Pinnacle Bakers Flour (available in specialty stores or for professional use).

    Online stores where you can find specific flours:

    1. Kitchen Warehouse – Often stocks specialty bakery products.

    2. Vanrooy Machinery – Suppliers of professional bakery ingredients in Australia.

    3. Basic Ingredients – Offers flours with various protein levels and professional options.

    4. Essential Ingredient – Distributes European or premium flours.

    Final recommendation:

    If you’re still having trouble finding flour with a protein content close to 12%, you can add a small amount of vital wheat gluten to a lower-protein flour to reach the required level for croissants. Additionally, working with professional-grade flours or ordering directly from distributors can give you more control over specifications like the PL.

    I hope you find this information helpful.

    Best regards!

  • Sol Damiani

    Administrador
    febrero 24, 2025 en 20:28
    Level: favicon spaced Scoolinary Team

    Hey there Chef Eliecer!👋

    Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

    I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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