to shef; antonio bachour

[Sussan ScoolinaryTeam]

Hi Zhor.

At the moment, we don’t have information about the specific brands the chef uses, but for the flour, the chef uses a French-origin flour, Gruau Rouge Viennoiserie T45 with 12.1% protein, and the butter needs to have 82% fat content. You can look for a flour and butter that meet these same characteristics to work with your croissant dough.

Best regards.