I have been making croissant amoung other things at my new job and was wondering about the butter part of the recipe. I am using their recipe which is very good, sourdough base, fermented sponge etc. The butter part calls for the addition of a portion of flour. I have seen this before but never have had to use a reecipe that calls for this. What is the purpose of the flour? I should know this after 22 years in the business but I see no real need for it. Anyone??