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Flour dough mixers s input in the production of croissants.
Croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian Kipfer, but using French-leavened sourdough. Croissants are named after their historic crescent shape, the dough is layered with butter, rolled and folded several times in succession and then rolled out into a thin sheet using a technique called lamination. The process results in a layered, flaky texture similar to puff pastry.
Crescent-shaped loaves have been made since the Renaissance, and crescent-shaped cakes possibly since ancient times, but using brioche dough. Kipferls have long been a staple of Austrian and French bakeries and pastry shops. The modern croissant was developed in the early 20th century when French bakers replaced kipferl brioche dough with a yeast-leavened laminated dough.In the late 1970s, the development of a factory-made, frozen, pre-shaped but unbaked dough made them a fast food. which could be freshly baked by unskilled labor. The croissant bakery, particularly the La Croissanterie chain, was the French response to American-style fast food, and as of 2008, 30–40% of croissants sold in French bakeries and patisseries were baked from frozen dough.
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