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Foricher Farine de Gruau CRC T45 French Croissant Flour Reviews

4.8 Rating 180 Reviews
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The best Baking Equipment and Ingredients. Where kindness is baked in. Come in, shop slow, ask anything.

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Excellent flour. I've used this very successfully for both bread and pastry, and am so glad to have bought it.
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Posted 4 years ago
Excellent product. Used to make croissants. Perfect!
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Posted 4 years ago
It’s really worth getting this specialised flour if you want to make croissants (using Dan Lepard’s recipe). It makes all the difference - great results.
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Posted 4 years ago
Apart from croissant, brioche, and saffron buns (all vegan) I use this flour to make bread rolls for my wife who likes a crust but not too thick or crunchy. She prefers them to rolls made with a T65 flour. The flavour and texture of the rolls is excellent - a soft tearing heart with just the right level of moisture, and a thin crust with not too much bite. 1 kg flour, 14 g Saf-instant yeast, 4 table spoons walnut oil, 3 tsp Cornish sea salt, 600 ml warm water. Knead 10 min, raise 1 hr ~25 C, divide, oat milk glaze, sprinkle with poppy seeds, rise 1 hr, bake 220 C in hot oven with shallow tray full of water in bottom for approx 20-25 min until sound hollow to tap, cool on mesh tray, makes 15 - 20 rolls
Helpful Report
Posted 4 years ago
It’s really worth getting this specialised flour if you want to make croissants (using Dan Lepard’s recipe). It makes all the difference - great results.
Helpful Report
Posted 4 years ago
Apart from croissant, brioche, and saffron buns (all vegan) I use this flour to make bread rolls for my wife who likes a crust but not too thick or crunchy. She prefers them to rolls made with a T65 flour. The flavour and texture of the rolls is excellent - a soft tearing heart with just the right level of moisture, and a thin crust with not too much bite. 1 kg flour, 14 g Saf-instant yeast, 4 table spoons walnut oil, 3 tsp Cornish sea salt, 600 ml warm water. Knead 10 min, raise 1 hr ~25 C, divide, oat milk glaze, sprinkle with poppy seeds, rise 1 hr, bake 220 C in hot oven with shallow tray full of water in bottom for approx 20-25 min until sound hollow to tap, cool on mesh tray, makes 15 - 20 rolls
Helpful Report
Posted 4 years ago
I use this specialist flour mainly for making croissants, with impressive results. It's not readily available in the aaUK, but bakery bits are brilliant at providing everything the amateur Baker requires.
Helpful Report
Posted 4 years ago
I use this specialist flour mainly for making croissants, with impressive results. It's not readily available in the aaUK, but bakery bits are brilliant at providing everything the amateur Baker requires.
Helpful Report
Posted 4 years ago