There's nothing quite like a well-baked croissant: the airy texture, the subtle flavors, the melt-in-your-mouth layers...delicious!  However, as any pastry chef will tell you, croissant production must be done just right, especially when you're producing them on a high speed line. What’s the secret to a beautifully flaky croissant? Two things key things are happening: Lamination: a folding [...]