Work all of the ingredients together to form an even dough. Rest the dough for 10 minutes, then laminate with Crystal mix 25% (Crystal Melange 25%) with three letter-fold sequences. Rest the dough for another 10 minutes, then perform the final lamination. Roll out, fill with Wild Berry Hydrated Cream (Crema Idrata Frutti di Bosco), and shape the croissants. Bake as standard.