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Reference Library.

All-butter croissants
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All-butter croissants from frozen dough pieces
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Anhydrous milk fat
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Bake-off extra
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Beat the French at their own game: Croissants
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Brioche and Croissant
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Cakes and pastries
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Chicago Chef bakes way to top with croissants
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Classy croissants for Christmas � Ref: European Breads
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Croissant in history
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Croissant makeup and performance improved with dough conditioner
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Croissant technology
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Danish Pastries and croissants - FMBRA Report No. 153. August 1993
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Flour, bread and batters
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Gaining the croissant advantage: a look at how to make frozen croissant dough
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Guide to solving faults that can occur during the production of Danish pastries and croissants
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How to make quality Croissants
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Kool approach to baking
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Method and apparatus for making cornices, preferably croissants.
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Method for producing a pre-proofed frozen and unbaked dough having an improved shelf life.
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Method for producing croissants.
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Optimum croissant proofing
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Partially baked Croissant and pastry and method of manufacture.
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Preproofed, frozen croissants.
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Process for making yeast-leavened frozen laminated and/or sweet pastry dough.
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Quick-frozen croissants: Hot sales from a cold start
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The Croissants are coming!
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The history of the Croissant
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Trouble shooting: Large cavities in croissants, Sticky icing, Labelling alcohol in cakes
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Use of European style butter in bakery foods
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