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Have you Wondered why croissants rising? 1. Yeast: Croissant dough typically contains yeast, which is a microorganism that produces carbon dioxide gas as it consumes sugars in the dough during fermentation. 2. Lamination: During baking, the butter melts and creates steam, which expands the layers 3. Oven Spring: When croissants are placed in a hot oven, the heat causes the yeast to become more active, leading to a final burst of fermentation known as “oven spring. 4. Gluten: The proteins in the
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