Croissant & Laminated Dough Flour

Strong flours that stand up to lamination for flaky croissants and puff pastry.

Not sure which flour? Take the 30-second quiz →

43 flours

Our top picks

Top pick Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 1kg

Strength: Medium W 250+

$6.99 USD

31 total reviews

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Molino Dallagiovanna

Dallagiovanna Sfoglia · 5kg

Strength: Strong W 280–320

$24.99 USD

~~$24.99 USD~~ $24.99 USD

8 total reviews

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Molino Quaglia

Petra 0101HP Croissant · 2.5kg

Strength: Very strong W 390–420

$19.99 USD

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 25kg

Strength: Medium W 250+

$99.99 USD

Ships free

1 total reviews

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 5kg

Strength: Medium W 250+

$34.99 USD

2 total reviews

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Molino Paolo Mariani

Mariani Sfoglia Tipo 00 · 12.5kg

Strength: Very strong W 330–350

$24.99 USD

~~$59.99 USD~~ $24.99 USD

1 total reviews

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Also works well

Built for something else, but these handle this style well.

Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 1kg

Strong all-rounder

Strength: Very strong W 340–360

$6.99 USD

154 total reviews

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 25kg

Strong all-rounder

Strength: Very strong W 340–360

$99.99 USD

Ships free

94 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Blu · 1kg

Strength: Very strong W 380

$5.99 USD

28 total reviews

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 12.5kg

Strong all-rounder

Strength: Very strong W 340–360

$59.99 USD

Ships free

29 total reviews

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Foricher Les Moulins

Foricher Bagatelle T55 · 1kg

Everyday all-purpose

Strength: Medium W 250+

$6.99 USD

11 total reviews

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Molino Dallagiovanna

Dallagiovanna Rinfresco · 1kg

Strength: Very strong W 380

$4.99 USD

~~$4.99 USD~~ $4.99 USD

16 total reviews

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Molino Dallagiovanna

Dallagiovanna Panettone · 5kg

Strength: Very strong W 390

$34.99 USD

19 total reviews

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Molino Quaglia

Petra 3HP Tipo 1 · 2.5kg

13.5% protein

$19.99 USD

11 total reviews

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Mulino Marino

Marino Furia Manitoba · 5kg

Strength: Very strong W 360–440

$39.99 USD

Ships free

10 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Rossa · 1kg

Strength: Very strong W 400

$3.49 USD

~~$5.49 USD~~ $3.49 USD

4 total reviews

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Mulino Padano

Padano Panettone Tipo 00 · 1kg

Strength: Very strong W 380–400

$7.99 USD

2 total reviews

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Mulino Marino

Marino Furia Manitoba · 25kg

Strength: Very strong W 360–440

$139.99 USD

Ships free

7 total reviews

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Molino Quaglia

Petra 6384 Panettone · 5kg

Strength: Very strong W 370–390

$34.99 USD

7 total reviews

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Francine

Francine T45 All-Purpose · 1kg

Everyday all-purpose

$7.99 USD

4 total reviews

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Molino Quaglia

Petra 3HP Tipo 1 · 12.5kg

13.5% protein

$74.99 USD

~~$79.99 USD~~ $74.99 USD

Ships free

3 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Blu · 25kg

Strength: Very strong W 380

$99.99 USD

1 total reviews

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Molino Colombo

Colombo Sal De Riso Tipo 0 · 2kg

Strength: Very strong W 400–420

$11.99 USD

2 total reviews

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Molino Dallagiovanna

Dallagiovanna Blackery Forte · 10kg

$69.99 USD

Ships free

3 total reviews

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Molino Dallagiovanna

Dallagiovanna Brioche · 5kg

Strength: Very strong W 390–410

$24.99 USD

~~$24.99 USD~~ $24.99 USD

2 total reviews

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Molino Dallagiovanna

Dallagiovanna Panettone · 25kg

Strength: Very strong W 390

$99.99 USD

1 total reviews

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Mulino Marino

Marino Organic Tipo 00 · 1kg

Strong all-rounder

Strength: Strong W 320–350

$9.99 USD

25 total reviews

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Molino Pasini

Pasini Primitiva Tipo 2 · 1kg

Strength: Strong W 280–300

$7.99 USD

19 total reviews

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Mulino Marino

Marino Organic Tipo 00 · 5kg

Strong all-rounder

Strength: Strong W 320–350

$39.99 USD

Ships free

10 total reviews

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Molino Dallagiovanna

Dallagiovanna LeDivine Anna · 1kg

Strength: Very strong W 380

$4.99 USD

~~$5.99 USD~~ $4.99 USD

7 total reviews

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Molino Quaglia

Petra 6384 Panettone · 12.5kg

Strength: Very strong W 370–390

$79.99 USD

Ships free

7 total reviews

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Molino Colombo

Colombo Grangusto Tipo 1 · 2kg

Strength: Strong W 280–300

$11.99 USD

2 total reviews

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Molino Quaglia

Petra 3 Bread & Focaccia · 1kg

13.5% protein

$9.99 USD

3 total reviews

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Molino Quaglia

Petra Manitoba Panettone · 1kg

Strength: Very strong W 370–390

$9.99 USD

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Mulino Marino

Marino Organic Tipo 00 · 25kg

Strong all-rounder

Strength: Strong W 320–350

$139.99 USD

Ships free

3 total reviews

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Foricher Les Moulins

Foricher Pâtissière T55 · 25kg

$99.99 USD

Ships free

1 total reviews

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Molino Pasini

Pasini Mille Bolle Panettone · 25kg

Strength: Very strong W 410–430

$139.99 USD

Ships free

1 total reviews

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Molino Pasini

Pasini Primitiva Tipo 2 · 25kg

Strength: Strong W 280–300

$99.99 USD

Ships free

2 total reviews

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Molino Paolo Mariani

Mariani Omega Panettone · 12.5kg

Strength: Very strong W 400

$69.99 USD

~~$79.99 USD~~ $69.99 USD

Ships free

1 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Blu · 10kg

Strength: Very strong W 380

$49.99 USD

Ships free

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Molino Dallagiovanna

Dallagiovanna Uniqua Gialla · 10kg

Strength: Strong W 280–320

$49.99 USD

Ships free

2 total reviews

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Molino Dallagiovanna

Dallagiovanna Uniqua Magenta · 10kg

Strength: Very strong W 380–420

$49.99 USD

Ships free

2 total reviews

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Molino Quaglia

Petra 6384 Panettone · 0.5kg

Strength: Very strong W 370–390

$4.99 USD

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Choosing a croissant flour

Laminated doughs are folded again and again around cold butter, so the flour has to be strong and elastic without fighting back. The classic choice is a French T45 gruau: very refined, high in protein and made for viennoiserie.

Strong Italian Tipo 00 flours made for laminated dough work the same way. Look for Strong or Very strong flours, and let the dough rest well between folds.

For puff pastry and Danish, the same flours apply. Keep the dough and butter at similar, cool temperatures so the butter stays in even sheets instead of breaking or melting into the dough.

Common questions

What flour is best for croissants?

A strong, refined flour such as French T45 gruau or an Italian Tipo 00 made for laminated dough. It keeps the layers distinct.

What does gruau mean?

Gruau is the French name for a high-quality, high-protein wheat flour used for viennoiserie such as croissants and brioche.

Can I use all-purpose flour for croissants?

It works, but layers will be less defined. A stronger flour holds the butter layers better through folding and proofing.