The Anatomy of a perfect Croissant

A perfect croissant is more than just a flaky, buttery pastry—it is the result of a delicate balance between flour components (and the baking process).

This document highlights the essential flour components that shape croissant quality and explains their relative contribution to the final product. For example, protein strength supports structure and rise, while starch gelatinization and enzymatic activity influence crumb texture and crust color. By linking these key factors to measurable flour properties, bakers and millers can better predict and control the outcome of their croissants.

This document is part of the Back to Flour Series, an educational program that connects flour science to bakery product characteristics. Learn more here.