Special flour with a high gluten content intended for the production of croissants and puff pastry products with a specific process. Finished products are fragile, with in leaf structure of the crumb, crunchy crust and characteristic aroma.
Ash content: maximum 0,650 a.u.
Yield of Wet Gluten (Classic): min 36%
Yield of Wet Gluten (Extra): min 40%
Allocation of Gluten: 3,5 – 4,5 mm
Durability: 10 months
Packaging: 25 kg, 50 kg
| NUTRITION INFORMATION | Per 100g |
| Energy value, kJ/100 g (kcal/100g) | 1472,26/ 347,65 |
| Fat, g | 1,59 |
| Of which – saturated fatty acids | 0,39 |
| CARBS, g | 65,58 |
| Of which – sugars, g | 3,15 |
| Fibre, g | 6,53 |
| Protein, g | 14,49 |
| Salt, g | <0,025 |