Croissants are a quintessential product of laminated dough, celebrated for their airy, flaky texture and rich, buttery flavor. From a food engineering perspective, the croissant's structure is the result of precise layering of dough and fat, typically butter. This lamination process involves folding and rolling the dough multiple times to create alternating layers of dough and fat. When baked, the water in the butter turns to steam and expands, lifting and separating the dough layers to create the characteristic puffed, honeycomb-like interior. Achieving consistent lamination is critical, requiring controlled temperature and humidity to prevent the butter from melting prematurely or breaking through the dough.