"Julia Altshuler" > schrieb im Newsbeitrag
. ..
> Michael Kuettner wrote:
>> Try to use Hungarian flour. AFAIK, that's the closest to the flour
>> we use over here you can get in the USA.
>
>
> I'd never heard of Hungarian flour so I googled. I hoped to find a picture of
> what a 5# bag would look like so I could find it easily at the supermarket.
> No luck. Please help.
>
Hungarian flour is a very fine grained wheat flour. See below.
>
> The funny thing about this is that Jim has started looking on ebay to see how
> much it would cost to outfit an entire commercial croissant making enterprise.
> We are NOT professional bakers. We didn't even get great results when we
> tried to make 12 croissants at home. (I asked him if we were going to put the
> equipment in the living room or the back yard.) But as long as there's an
> internet, why not dream big? So while we're at it, why not find a source for
> hundreds of pounds Hungarian flour?
>
After googling, I guess you'll want to use "pastry flour" or "cake flour".
For fluffy things like croissants you need a very fine-milled wheat flour,
like those two above.

Cheers,

Michael Kuettner