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Croissant Home > Bakeries > Croissant

A croissant is a buttery, flaky, viennoiserie or Vienna-style pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of  layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped food and breads have been made since the Middle Ages and crescent-shaped cakes possibly since antiquity.
Croissants have long been staple of Austrian and French bakeries and patisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast foodand today 30–40% of the croissants sold in French bakeries and patisseries are baked from frozen dough.Today, the croissant remains popular in a continental breakfast.

Related to machine list:
1. Dough Mixer

2. Croissant Forming

3. Fermentation           

4. Oven