W 360 – 380 P/L 0,55 – 0,60
Ideal for : Brioches; Fat puff pastry with butter; Frozen croissants; Babà
The special structure of its proteins allows this flour type to bear very
well fats adding. The final product presents a nice light colour and an
important development, always keeping the right softness. Even in case
of freezing, it keeps its organoleptic characteristics unchanged.