Back to Flour Series – Croissant Quality Explained скачать в хорошем качестве

Back to Flour Series – Croissant Quality Explained

Back to Flour – Croissant ✨ 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! 👉 Discover the full Back to Flour Series on our Blog: https://www.kpmanalytics.com/blog/int... 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. From artisanal pastries to highly consistent industrial croissants, every product expresses different qualities. But whatever the variety, one constant remains: the flour plays a central role in shaping the final product. At the Table – Discover the Video 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: 1. Flakiness & Crispness – the layered texture and crunch that define the first bite. 2. Volume / Rise & Puffing – the light, airy structure customers look for inside. 3. Crumb texture & Moisture – tenderness and freshness that influence mouthfeel. 4. Color – the golden crust, often associated with baking quality. 5. Size & Shape – visual appeal and consistency across production. 6. Staling – 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. For a Quick Overview of the Croissant Anatomy Alongside the video, we provide a PDF guide—also part of At the Table. It offers a concise snapshot: • The customer-desired attributes for croissants. • The key flour components that help shape them. 📄 Download the PDF: The Anatomy of a Perfect Croissant https://www.kpmanalytics.com/resource...