Croissant troubleshooting · £95

Let’s understand
your batch.

This intake gathers the evidence Matt needs to assess the fault properly. Use records from one identified batch. Write “not measured” where needed—do not estimate a temperature as if it were recorded. Have your recipe ready. You’ll upload photographs after your intake has been saved.

01Submit your intake 02Matt checks the fit 03Payment only after acceptance

01About you

Your name Bakery or business Email address Phone number Optional

02The problem What is the main fault you’re seeing? What result are you trying to achieve?

03Formula & dough Full formula or baker’s percentages

Flour brand, type / strength Final dough temperature

Mixing, bulk rest & chilling timeline

04Lamination & shaping

Fold sequence, rests & shaping Tourage butter Final sheet thickness Triangle dimensions Piece weight

05Proofing & baking Complete proofing programme Bake profile Equipment

06Evidence & context When did it start, how often, and what have you tested? Production constraints

Photographs come next

Complete and submit this form first. Once your intake is saved, the confirmation screen will show your case reference and an Upload Evidence button.

Prepare the exterior, base/tray and clean crumb cross-sections from the same batch. Before-proof and ready-to-bake photographs help if available.

Anything else Matt should know? Optional

Before you send

No payment
is taken yet.

Matt will first confirm that the problem is suitable for a focused remote audit. Your information is used only to assess and deliver this enquiry.

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Keep your case reference. Receipt is confirmed only by a Ferment & Fold Diagnostics confirmation page; a blank page or “Accepted” message is not proof that your intake has been saved. Evidence upload follows a confirmed save.

Let’s understandyour batch.

Photographs come next

No paymentis taken yet.

Let’s understand
your batch.

No payment
is taken yet.