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Which flour is better for croissants ?
Which flour is better for croissants t45 or t55 ?
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11 Replies
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T55,
You can get great results from a flour with 13% protein.
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Thank you for your response.
However, Chef Antonio Bachour in the course recommends using T45 flour. After researching online, I found that almost all chefs suggest that T45 is good for cakes because it has low protein content and they are recommended to use T55 for croissants and baked goods. Now you are telling me that T55 is better for croissants. Could it be that Chef Antonio Bachour mistakenly recommended T45 flour?
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Hi Chef, in my opinion dont get stuck on T45/55 rating as it’s just the mineral content. This Grau Rouge flour mentioned is t45 but most importantly it has around 13% protein… that’s what you want!
Also I find as long as the flour comes from Europe/Canada it is good for croissant. As it stretches nicely. Australian/NZ flour I find isn’t stretchy and a bit gummy.
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Hey, I’m in Australia. The flour we produce here is great for Croissant. You have to understand how to use it.
We have a Miller here that produces T45 and T55 flour.
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The brand of flour that the chef recommends is Gruau Rouge viennoiserie from France, it is a T45 Wheat flour, ground specifically for the production of pastries; such as croissants, brioche, danish rolls, empanadas.
T45 Wheat Flour is essential for making well-leavened and soft cakes.T45 wheat flour is made from durum wheat, which has a high protein content (12.9 g per 100 g).
This high protein content provides improved finishing properties, allowing for increased volume and tenderness of the product.
Perfect for preparing bakery products rich in butter, eggs and sugar.
It allows excellent hydration of the dough and tolerance to crumb.
You can find this information on the same provider’s website.Greetings.
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I hope Sussan’s answer has helped you.
And thank you for your opinion to help the other member of our Community, @sipieman 🙌. You can win a lot sharing your preparations pics. 🏆I invite you to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScoolistarStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.
🚀 You may also join our challenges: we launch one every two weeks, and you may win a Scoolinary apron.
Take care!
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These are made with 13% protein flour. (Not Bachour recipe fyi)
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Hi, @sipieman
Your croissants look great, they have well-defined layers and a very pretty golden color. Thank you for sharing your photos and helping us by giving us more information about your experience.
Greetings.
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Super congrats @sipieman
They look stunning!🏆
The second photo deserves a Super #Scoolistar. Nice job on the fantastic pic! If you’re up for it, we’ll post it on our Instagram stories and feature it in our “Culinary hall of fame” (under highlights).
Feel free to share your Instagram handle (@) with us if you want a mention!
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No thanks, the photo was to highlight 13% protein flour. It is NOT Bachour recipe.
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@sipieman ¡Yes! It’s not necessary for the photos that win our Scoolistar to be recipes from our courses. ☺We value the finishing touches and presentations of your dishes. But it’s okay if you don’t want us to share them. We look forward to seeing more photos of your creations, and we’re here for whatever you need.
Have a great day
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