Our millers developed the Organic Croissant Flour, an unbleached white flour, to create pastry doughs that can tolerate deep-freezing and successive rolling. The wheat used has high extensibility to minimize tearing and excessive dough strength.
Our millers developed the Organic Croissant Flour, an unbleached white flour, to create pastry doughs that can tolerate deep-freezing and successive rolling. The wheat used has high extensibility to minimize tearing and excessive dough strength.
Retail customers
Ideal for: Viennese pastries and pie shells
Storage: 12 to 18 months
