One more question if you please. What is the reason for using dry milk powder in a laminated dough? I look forward to trying this recipe. I have only a couple of Croissants left in the freezer so laminated dough is soon to come up on my schedule again. Thanks again for your time. The milk powder serves as a tenderizer, and also makes the dough a bit more extensible, so it's easier to roll out. Susan

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