Mix all ingredients into a dough which is not fully developed
Dough temperature: approx. 20ºC
Dough rest: Approx. 10 minutes in refrigirator or freezer
Fold in the margarine or butter. Dutch or French method. In between give a dougrest in the refrigerator or freezer
Roll the dough into a slice with a thicknees of approx. 2.5 mm. Cut triangles (18x20x20 cm). Mould into croissants
Final proof: Approx. 60 minutes at 28ºC
Baking: approx. 16-17 minutes at 165ºC, with steam