Baked Pastry Specimen (Non-Mineral)
Triticum aestivum var. Croissant · Culinary Specimen
Crystal System
Amorphous / Laminar (Layered Fold System)
Mineral Group
Organic / Culinary Composite
Chemical Formula
C6H10O5 (Starch), C57H104O6 (Triglycerides/Lipids), C12H22O11 (Sucrose)
Formation Process
Thermal baking via convection or radiant heat, involving laminated dough folding and yeast fermentation
About This Crystal
Golden-brown baked pastry featuring a laminated, flaky exterior with visible crescents and curved ridges, accompanied by a dark filling.
Physical Characteristics
Golden brown color, flaky texture, brittle tenacity, low specific gravity, highly reactive to moisture and pressure
Optical Properties
Opaque, dull to waxy luster, non-birefringent, no notable gemstone optical phenomena
Hardness & Durability
Origin Region
Commercial Bakery or Kitchen
Hardness & Durability
Mohs hardness 0.5 (Very soft, easily crumbled), low durability, high susceptibility to environmental degradation and staleness
Care & Maintenance
Store in an airtight container at room temperature; avoid moisture, humidity, and direct sunlight
Rarity & Value
Extremely Common; value determined by freshness, butter content, and culinary quality
Special Characteristics
Laminated flaky layers enclosing a chocolate or hazelnut filling, highly appetizing aroma
Lore & History
Associated with breakfast culture, French culinary heritage, and comfort food traditions; offers traditional psychological grounding through morning sustenance.