Description
This flour is suitable for making yeast dough, puff pastry dough (crispy puff pastry pie, Mille-feuille, French Pithiviers, rissoles, pies, puff pastry shell) and croissant dough.
Protein: 12.0% min
Protein: 12.0% min
Ingredients: 100% French Wheat
Details
BAGATELLE®, the only T45 Label Rouge flour, is mostly suitable for the manufacturing of yeast dough, puff pastry dough and croissant dough. Foricher recommends the use of this T45 flour for pastry with baker’s yeast or sourdough. Some possible applications: Yeast dough: Rum baba, doughnuts, brioche, Kouglof, Savarin cake, pies. Puff pastry dough: Pastry turnovers, puff pastry roll, Galette des rois (crispy puff pastry pie), Mille-feuille (French vanilla slice), elephant ear cookies, French Pithiviers, rissoles, pies, puff pastry shell. Leavened puff pastry: Croissants, chocolate croissants.
Country of Origin: France
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