PETRA 6390. Puff pastry. 00 flour W 330-350

PETRA 6390. Puff Pastry. Flour W 330-350. Packs of 3, 6, and 12.5 kg.

Soft wheat flour for small leavened products. This flour combines a good strength index (W 330-350) with excellent extensibility, making it ideal for puff pastry but also suitable for producing leavened puff pastry products with long leavening times, with excellent results. The protein composition is designed to have a highly extensible gluten that favors the lamination of the dough and the flaking effect, while also ensuring excellent development of the product in the oven without shrinking or changing shape. The ability to quickly bind high quantities of fat ensures speed of processing without compromising final quality: the distinction between the lamination layers remains clear and the flaking in the product is well-defined. The baking performance is excellent even when the product is frozen: Puff pastry, cannoli, and fans have a thin, regular, well-defined layer and maintain their crispness and shape; Croissants and brioches (especially if produced with a long leavening process or with the aid of biga) have a well-defined, non-flaky crust and will be well-developed and fragrant.