Hi Thaabied, the flour in the butter block can help make the butter more stable, although not all croissant recipes call for adding flour to the beurrage. Adding flour won't necessarily stop the butter from cracking, which sounds more like a temperature/technique issue. Of the two baking margarines you have available to you, I would go with the higher fat option. Check out our blog post on our Baker's Croissant recipe, for more tips on how to achieve successful croissants. You might also find this post helpful, as you continue to hone your skills! 

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