Forum Replies Created

  • profile avatar buddyboss 50

    jelena sommer

    Member
    January 30, 2025 at 10:37 in reply to: baking time and flour PL percentage

    The P/L ratio is a standard information for flour intended for professional use therefore flour from the supermarked will not have this information available. You´ll need to contact the distributor or the manufacturer to get technical information for the flour.

    As a rule of thumb wheat flour from supermarket with protein content 12-13% will likely have a suitable P/L ratio for croissants. Anything higher will be too tough to stretch and anything like spelt will be too elastic. Hope this helps.

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