FAQs
Understanding Croissant Quality Starts with Flour
The Croissant: Famous Worldwide, Unique Everywhere
There is not just one croissant. Behind this single name lies a wide variety of products, each with its own style and identity—depending on the manufacturer, the recipe, and the process. Every product expresses different qualities, from artisanal pastries to highly consistent industrial croissants.
But whatever the variety, one constant remains: the flour plays a central role in shaping the final product.
At the Table – What Makes a Croissant Great
In the Back to Flour Series, the journey begins At the Table, with the qualities perceived by the customer. Our video resource, part of this category, takes you further: it explains how flour composition translates into the customer-driven attributes of a croissant.
These attributes are not random—they reflect what customers expect first, and what manufacturers must achieve and reproduce consistently to satisfy those expectations.
Priority attributes for croissant quality include:
- Flakiness & Crispness – the layered texture and crunch that define the first bite.
- Volume / Rise & Puffing – the light, airy structure customers look for inside.
- Crumb texture & Moisture – tenderness and freshness that influence mouthfeel.
- Color – the golden crust, often associated with baking quality.
- Size & Shape – visual appeal and consistency across production.
- Shelf life – how long the product keeps its desirable qualities.
The video highlights the flour components that most strongly impact croissant quality—proteins, starch, enzymes, lipids, and ash—and shows how they are directly linked to the key technical attributes of the final product.
A Quick Overview of Croissant Anatomy
Alongside the video, we provide a PDF guide, part of the At the Table series. It offers a concise snapshot of:
- The customer-desired attributes for croissants.
- The key flour components that help shape them.
📄 Download the PDF: The Anatomy of a Perfect Croissant
What’s Next?
This croissant-focused episode is just one step.
The Back to Flour Series is constantly growing—with videos, technical PDFs, and resources across At the Table, Transformation of Dough, Secrets of Flour, and more technical insights to come.
Explore the categories below and stay tuned as we continue to connect flour functionality with product excellence.
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