Croissants have a flaky texture and generally derive their sweetness from filling.

The flaky texture is produced by a process called laminating, or folding dough to create alternating dough and fat layers.

Lamination of a process to create a large number of separate dough layers. To prevent the merging of these dough layers, a layer of fat is placed between the dough layers. The more individual layers mean the flakier the croissant is. Each and every stage of croissant production is very important as any other bakery products. Besides ingredients, processing technology and baking quality very important for high quality, tasty croissants.

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