Dry ingredients:
200g Caputo Fioreglut Bread/Pizza Mix
200g Cornstarch
50g Sugar
35g ANGEL MIX 3.0
25g Fresh baker's yeast
4g Salt

Liquids:
270g Very cold water
15g Vegetable oil

To laminate:
200g Margarine for puff pastry/croissant

Optional:
Flavorings to taste, citrus zest, vanilla, etc. etc.

Combine all the powders in the mixer bowl and start it on low speed, preferably using the dough hook attachment.

Gradually pour in the liquids and increase the speed to medium-high, continuing to mix for 5-6 minutes. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula and return the dough to the center.
It is important to obtain a smooth, homogeneous, firm mixture and obviously without lumps.

Meanwhile, roll the margarine into a rectangle, rolling it out to a thickness of about 1 cm. It doesn't need to be an extremely precise rectangle; just a uniform thickness is sufficient. If the room temperature is particularly high, it may be helpful to refrigerate the dough for 3-4 minutes before rolling it out. It's crucial that the dough and the fat have the same consistency and elasticity to avoid cracks or surface breaks that would compromise the final result and the entire process.

Transfer the dough onto the table and, using the rice starch as a dusting, roll it out with a rolling pin to obtain a long, narrow rectangle, 8mm thick. This is enough to insert the margarine block in the centre and cover it with the remaining free dough.

Roll out 2 double turns (four turns) until 8mm thick. Do not pause or rest between turns. Use rice starch only if necessary, and avoid overdoing it, otherwise the dough will dry out too much.

Roll out to 6mm thick and cut out the desired shapes. Don't throw away any dough scraps; divide them and place them in the center of each piece before rolling. Lightly spray the surface of the triangle with water and roll to shape the desired shape, placing it on a baking sheet lined with parchment paper.

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

Preheat the oven, remove the bag, and bake as directed. If desired, dust the top of the croissant with vanilla-flavored powdered sugar for an even more golden brown finish.

Let them cool on a rack and, once cold, transfer them to the freezer. Croissants can be stored at room temperature for about 48 hours, or up to 30 days at -18°C.

The number and type of folds affect the final result: fewer folds = a more developed and airy product, more folds = a less developed product and a "denser" interior.

Leaves cool completely the croissant before cutting it: this way the residual moisture will be redistributed inside the product, allowing the alveoli to be well defined and visible.

Avoid using eggs or milk to brown the croissant's surface: they could compromise the product's proper development during baking. If you'd like a glossy finish, you can brush the croissant, while it's still warm and fresh from the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or other flavoring of your choice).

To enrich the flavor of the croissant, try brushing it, once it has cooled, with melted cocoa butter and sprinkle it with granulated sugar, flaked almonds, chopped hazelnuts or other toppings of your choice!