Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.

Name: Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

This is true. Bread flour has a higher protein content than all-purpose flour, which gives the pastries a more substantial texture to hold up to the fillings and butter used in these types of pastries.

Because of the High Percentage of Fat and Sugar, Danish