Application Note: Average Weight Control At Nestlé Schöller

The requirement
The most expensive ingredient in the production of croissants is not the puff pastry dough, but what's inside: chocolate cream, marzipan, ham and cheese, or other type of filling. This is why, from an economic standpoint, it is important to make sure the amount of filling is kept as close as possible to the amount ordered by the customer.

Although overfill is expensive, underfilling must be avoided at all costs, as it would give the customer just cause for complaint. The strategy up to now for minimizing the risk of underfill has been to exceed the minimum amount of filling in the croissants by as much as 20%.