Dry Ingredients:
160g Cornstarch
60g Potato starch
40g Rice starch
20g Tapioca starch
20g Extra-fine rice flour
50g Sugar
3g Salt
30g ANGEL MIX 3.0
25g Fresh yeast

Liquids:
160g Cold water
20g Vegetable oil

For laminating:
180g Pastry/croissant margarine

Optional:
Flavoring to taste (Vanilla, Butter, Citrus, etc.)

Combine all the dry ingredients in the mixer bowl and start at low speed, preferably using the "paddle" attachment.

Pour in the liquids in a slow stream and increase to medium-high speed, continuing to work for 5-6 minutes. From time to time, with the machine stopped, scrape down the sides of the bowl using a spatula and bring the dough back to the center. It is important to obtain a smooth, homogeneous, firm mixture, and obviously without lumps.

In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It does not need to be an extremely precise rectangle; it is enough for the thickness to be uniform. If the ambient temperature is particularly high, it can help to leave it in the refrigerator for 3-4 minutes before the lamination phase.

Transfer the dough to the table and, using rice starch for dusting, roll it out with a rolling pin into a long, narrow rectangle 8mm thick, sufficient to place the margarine block in the center and cover it with the remaining dough. This is the classic method for encasing the fat in a laminated puff pastry dough.

Perform 3 single turns ("letter folds") at 8mm thickness, without pauses or rests between turns. Use rice starch only if necessary and without overusing it, otherwise it will dry out the dough too much.

Roll out to a thickness of 6mm and cut out the desired shapes. Do not throw away any dough scraps; instead, distribute them in the center of each piece before rolling it up. Lightly spray the surface of the triangle with water and roll it up to form the desired product, placing it on a baking sheet lined with parchment paper.

Cover with a bag previously brushed with oil or non-stick spray and leave to rise as indicated.

Preheat the oven, remove the bag, and bake as indicated. If desired, dust the surface of the croissant with vanilla icing sugar for an even deeper golden brown color.

Let cool on a wire rack, and once cold, transfer to the freezer. It is possible to store the croissants at room temperature for about 48 hours, or up to 30 days at -18°C.

The use of cornstarch helps keep food costs down, but due to its characteristics, it tends to make the croissant less "moist" and slightly drier.
The number and type of folds affect the final result: fewer folds = more leavened and airy product, more folds = less leavened product with a "denser" interior.

Let the croissant cool completely before cutting it: this allows the residual moisture to redistribute inside, ensuring the crumb structure is well-defined and visible.

Avoid using eggs or milk to glaze the surface of the croissant: they could compromise the proper rise of the product during baking. If you want a shiny finish, you can brush the croissant while still hot, straight out of the oven, with a syrup made of water, sugar, and vanilla (or citrus zest or another flavoring of your choice).

To enrich the flavor of the croissant, try brushing it while still hot, straight out of the oven, with melted cocoa butter and sprinkle it with pearl sugar.