Just a quick question when baking croissant what causes them to collapse in the very center during the bake? We are scaling them at @ 140 grams each. Proofing at 80- 85 degrees until doubled. The boss insist we bake them at 400 f' 8 minutes then finish at 325 for another 17. He is the boss so I cannot change the method./img/vbsmilies/smilies/crazy.gif I am more inclined to think the bake time and temp is screwy. Especially since he has me open the oven door until the temp goes down to 325. Thought I would throw this out there for the experts to chew on. Otherwise they are pretty darned good.