Croissant Improver - Thin Type (Croissantin)

Croissant Improver - Thin Type (Croissantin) is a professional bakery improver specially developed for croissant and laminated dough products, particularly frozen and pre-fermented dough systems. This product enhances dough stability, elasticity, and gas retention, resulting in superior volume, uniform texture, and consistent quality after baking. Croissantin strengthens the gluten network, improves dough machinability, and supports optimal lamination performance during sheeting and folding processes. It contributes to a lighter crumb structure, better flakiness, and improved final appearance of croissants. Designed for industrial and semi-industrial bakeries, this improver ensures high-quality, reproducible results while maintaining product consistency in large-scale production lines.