Dry ingredients:
110g Potato starch
40g Tapioca starch
110g Rice flour
40g Light buckwheat flour
50g Brown sugar
5g Salt
20g Fresh baker's yeast
30g ANGEL MIX 3.0

Liquids:
200g Cold water
15g Seed oil

For laminating:
150g Corman Butter 82% Fat (or other equivalent)

Place all the dry ingredients into the bowl of a stand mixer and start mixing at low speed, preferably using the paddle attachment.

Gradually pour in the liquids and increase to medium-high speed, continuing to mix for 5–6 minutes. Occasionally, with the machine stopped, scrape down the sides of the bowl with a spatula and bring the dough back to the center. It is important to obtain a smooth, homogeneous, firm, and lump-free dough.

Meanwhile, shape the butter into a rectangle about 1cm thick. It does not need to be perfectly precise, just uniform in thickness. If the room temperature is particularly high, refrigerate the butter for 3–4 minutes before starting the laminating process.

Transfer the dough onto a work surface and, using rice flour as dusting, roll it out into a long, narrow rectangle about 8mm thick, large enough to encase the butter block and fold the remaining dough over it.

Perform three single folds, keeping the dough at a minimum thickness of 8mm, without pausing or resting between folds. Use rice flour only if necessary and sparingly, to avoid drying out the dough.

Roll the dough out to a thickness of 7–8mm and cut into the desired shapes. Do not discard any scraps: place them in the center of each piece before rolling. Lightly mist the tips of each triangle with water and roll to form the croissant, then place it on a baking sheet lined with parchment paper.

Cover with a bag lightly brushed with oil or non-stick spray and allow the croissants to proof as indicated.

Preheat the oven, remove the baking sheet from the bag, and bake as directed. If desired, dust the surface with vanilla powdered sugar to enhance browning.

Cool on a wire rack and, once completely cooled, transfer to the freezer. Croissants can be stored at room temperature for about 48 hours or frozen for up to 30 days at -18°C.

The best results in terms of appearance and marketing are achieved with a proportion of 93% starches and 7% flours: this ensures a visually appealing product that is light, well-developed, and has a regular crumb structure.

A mixture of 50% flours and 50% starches is nutritionally preferable to a 93% starches and 7% flours blend, as it provides more fiber, protein, and micronutrients, resulting in a relatively lower glycemic impact and greater satiety. A formulation made almost entirely of starches, on the other hand, delivers mainly rapidly digestible carbohydrates, making it nutritionally less dense overall.

The number and type of folds also affect the final result: fewer folds produce a more developed and airy product, while more folds result in a less developed croissant with a denser interior.

Allow the croissant to cool completely before slicing: this allows the residual moisture to redistribute within the product, ensuring a well-defined and visible crumb structure.