Flour for croissants in Australia.

[Sussan Estela Olaya]

Hi David.

Welcome to the Scoolinary community! Thank you for your question.

To make croissants in Australia, you can look for strong bread flours with a protein content between 11% and 13%. If you can’t find exactly 12.1%, any flour within this range should work. Although T45 flour may not be available, a good alternative is to mix strong flour with plain flour to balance the characteristics.

It’s also important to consider finding a flour with the right PL value, as Chef Bachour mentions in his course from the first collection. Regarding the PL (tenacity/extensibility), this information isn’t always listed on commercial packaging, but flours labeled as professional bakery flour or viennoiserie flour are usually the best option.

Recommended flour brands available in Australian supermarkets:

1. Laucke Wallaby Bakers Flour (12% protein)

2. Defiance Bread & Pizza Flour (11.5-12% protein)

3. Allied Pinnacle Bakers Flour (available in specialty stores or for professional use).

Online stores where you can find specific flours:

1. Kitchen Warehouse – Often stocks specialty bakery products.

2. Vanrooy Machinery – Suppliers of professional bakery ingredients in Australia.

3. Basic Ingredients – Offers flours with various protein levels and professional options.

4. Essential Ingredient – Distributes European or premium flours.

Final recommendation:

If you’re still having trouble finding flour with a protein content close to 12%, you can add a small amount of vital wheat gluten to a lower-protein flour to reach the required level for croissants. Additionally, working with professional-grade flours or ordering directly from distributors can give you more control over specifications like the PL.

I hope you find this information helpful.

Best regards!

[Sol Damiani]

Hey there Chef Eliecer!👋

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