Technical Support for Professional Bakeries
Precision you can see.
Process you can repeat.
Specialist croissant and viennoiserie troubleshooting for working bakeries. A £95 technical audit of your formula, lamination, proof and bake—with a prioritised test plan reviewed by Matt.
Start My Audit ↗Submit your batch first. Pay only after Matt accepts the case.
Case 001 · Matt’s production audit
From restricted crumb
to an open structure.
The problem
Strong exterior lift concealed a tight, fragmented crumb, with restricted expansion through the centre and base. The original batch was proofed for 2½ hours at 27.5°C / 75% RH.
What Ferment & Fold identified
The audit linked Matt’s production record with the photographs: insufficient proof development, tight shaping and a formula/process mismatch. Visible layer separation showed the lamination had survived; the crumb alone could not establish the cause.
What changed
Sugar fell from 14.93% to 8.91% of flour weight; some milk was replaced with water, with dough butter unchanged. Salt and yeast were adjusted. Shaping tension was reduced, with a double-plus-single fold, overnight retard/proofing and a staged 23-minute bake.
The result
The corrected photographs show more open, connected cells and clearer internal expansion. Triangle dimensions and sheet thickness stayed at 10 × 40cm and 3.5mm. The corrected pieces weighed 95g.
A demonstration audit from Matt’s own production, supported by the original and corrected batch photographs. Several variables changed together, so the evidence supports the combined correction; it does not isolate the effect of each change.
Read the complete sample audit ↗The working method
Craft, made
repeatable.
- 01
Read the evidence
Photographs, formula, temperatures, timings and equipment are considered together.
- 02
Find the root cause
Separate the visible symptom from the part of the process actually creating it.
- 03
Control the change
Make focused adjustments with a clear reason, then verify the result in production.
A focused place to start
The Croissant
Troubleshooting Audit.
Send the problem you keep returning to. Matt reviews the pastry and the process behind it, then delivers a clear technical report built around what to test next.
- Formula and process review
- Evidence-led fault diagnosis
- Prioritised corrective actions
- Professional PDF report
Experience behind the work
Meet Matt.
Production first.
I’m Matt Smith, a pastry chef and baker specialising in French pâtisserie and viennoiserie.
My experience is grounded in commercial pastry and bakery production, where a process has to work within the shift, the equipment and the production schedule.
I assess formula, mixing, lamination, dough temperature, proofing and baking together to identify where a fault develops. The aim is a practical correction that can be tested in the next batch and repeated in daily production.
I personally review every technical diagnosis before it reaches a client.
Your next batch