Abstract: A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is generally made at the same time as the triangular croissant intermediate is cut from a sheet of croissant dough. The stress-relieving feature may comprise one or more cuts within the croissant intermediate.

Abstract: Described are dough compositions and methods of preparing them, including preferred compositions that can be unproofed and frozen, that can be baked from frozen, and that include yeast and chemical leavening agents. Preferred dough compositions can be prepared by methods that involve a resting step after mixing, freezing without proofing, and baking from frozen without proofing or thawing.

Abstract: The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the same as bread baked from a nonfrozen dough not subjected to storage. The present invention also includes a pre-proofed, uncooked dough that is provided with improved storage stability.