History has it that croissants originated in 1686, when Austrian bakers heard attacking Turks tunneling under their city. After the bakers' warning led to a Turkish defeat, the bakers were given the honor of creating a commemorative pastry. Originally a rich bread dough in a crescent shape (taken from the crescent on the Turkish flag), croissants were given their modern form by an early 1900s French baker who made them from a puff-pastry type dough.
Degussa Texturant Systems, Atlanta, Ga., offers Emulzym™ GDP 210, a blend of ingredients that improves dough properties and croissant quality. The blend works synergistically during production and baking.