Croissant Flour

[Sussan Estela Olaya]

Hi Murillo.

Hi, you can use any brand of flour, as long as it meets the specifications provided by the chef. The flour should have between 12% and 13% protein, and it’s recommended to use a flour with a 0.4 / 0.7 PL for better elasticity.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Murillo!👋

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