This is a yeast dough which, after rising and cooling, is rolled together with margarine to produce a croissant dough which, during baking, acquires a light, characteristically flaky texture.
Tegemist on pärmitainaga. Pärast kerkimist ja jahutamist lisatakse sellesse margariini ning saadakse sarvesaia tainas, mis küpsemise käigus omandab õhulise ja tootele iseloomuliku kihilise tekstuuri.