Crossing over Croissants

Croissant fits the bill on any given day as a snack or as a breakfast item.

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Just like its name that means "crescent", it is not "complete" in all respect, as it remains confined to weekends, or as a party time snack.

Most of bakery products are promoted on the fact that how much they serve as a light meal. Croissant fits the bill on any given day as a snack or as a breakfast item, which is a flaky pastry roll in the shape of a crescent.

Over the years croissants have salvaged a position amongst other bakery products on the dining table or at buffet arrangements

Process

Active dry yeast plays an important role in majority of bakery products where fermentation of dough prepared needs to be quick. The process is delicate where the softness of the dough and required fluffiness (triple of its original size) has to be achieved. Other ingredients used are sugar, salt which plays an important role in the process of fermentation enhancing the activity of yeast used while dough preparation. Flour, as usual, is a primary product in the list and nowadays to keep the diet-conscious clan wheat flour is used instead of refined one. Vegetable oil is preferred over other varieties though one can come across variations from one producer to another. Also, unsalted butter (clarified butter) or margarine is used in bakery to give the products like croissant a little more punch.