15g Protein Flour for Croissants

[Sussan ScoolinaryTeam]

Hi ABSky Sports Management Agency.

Using flour with more than 15% protein for croissants may result in dough that is too strong and difficult to work with. This high protein level increases gluten strength, which could reduce elasticity and make laminating more challenging, ultimately compromising the final texture of the product.

To match the recipe that calls for 12-13% protein and a PL of 0.4-0.7, it’s recommended to mix flour with more than 15% protein with a lower-protein flour (such as all-purpose or pastry flour) in a 50/50 ratio or adjust according to the desired protein content.

Practical tip:Conduct a small test using different ratios to find the mix that offers the best balance between strength and elasticity. This ensures proper gluten development without losing the softness needed for successful laminating.

Regarding Chef Bachour’s courses:

We currently offer five courses by Chef Bachour on our platform. For croissant dough, you can find the following:

Croissants and Viennoiserie (Second Collection)

https://www.scoolinary.com/courses/croissants-and-viennoiserie-second-collection

Croissants and Viennoiserie

https://www.scoolinary.com/courses/croissants-and-viennoiserie

About the certificate

Once you complete your course 100%, you’ll have the option to download your certificate under Scoolinary’s name.

Steps to download:

Go to My Space > My Courses > Completed. Select the course for which you want the certificate, and you’ll find the option to download it.<div>

Regarding the recognition of the certificates:

The certificates are not official nor recognized by any organization; they are issued by us at Scoolinary.

I hope this information is helpful.

Best regards.

scoolinary.com

Croissants and Pastries: Create Trendy Edible Works of Art

Learn the techniques to create trending croissants with Antonio Bachour. Master the art of lamination and craft pastry pieces in various shapes and flavors.