{
    "ok": true,
    "api": "humantoll/v1",
    "status": "withheld",
    "scenario": {
        "code": "S-MAX",
        "name": "Economic-embedded",
        "default": true
    },
    "run": null,
    "methodology_version": "0.1",
    "data_version": null,
    "lifecycle_phase": "production",
    "metrics": null,
    "data": {
        "slug": "croissant",
        "name": "Croissant",
        "links": {
            "api": "https://quiescence.eu/humantoll/api/v1/product/croissant",
            "html": "https://quiescence.eu/humantoll/product/croissant/"
        },
        "tier": "finished",
        "category": {
            "code": "food-drink",
            "name": "Food and drink"
        },
        "unit": "piece",
        "unit_label": "one butter croissant as made — 123 g of dough — with its 3 g of packaging",
        "unit_mass_g": 126,
        "archetype": "The origin document's croissant (plan/06 §4), exactly: 65 g of flour, 30 g of butter, 5 g of sugar, 1 g of salt, 2 g of yeast and 20 g of water, 0.9 MJ of process energy, 3 g of packaging, 0.4 tonne-kilometres of transport and €0.35 of retail and service. A baker's formula uses more butter and liquid for the same flour, so this croissant is a lean one, and every line is INDICATIVE. The energy's carrier and the packaging's material are not stated by the source, so they reach no supply chain yet.",
        "status": "draft",
        "complete": true,
        "bom_confidence": "INDICATIVE",
        "is_arms": false,
        "bill_of_materials": [
            {
                "line": 1,
                "role": "ingredient",
                "component": {
                    "type": "product",
                    "key": "wheat-flour",
                    "name": "Wheat flour"
                },
                "qty": 65,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 2,
                "role": "ingredient",
                "component": {
                    "type": "product",
                    "key": "butter",
                    "name": "Butter"
                },
                "qty": 30,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 3,
                "role": "ingredient",
                "component": {
                    "type": "product",
                    "key": "refined-sugar",
                    "name": "Refined sugar"
                },
                "qty": 5,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 4,
                "role": "ingredient",
                "component": {
                    "type": "material",
                    "key": "salt",
                    "name": "Salt"
                },
                "qty": 1,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": " Registered as the material `salt` on 2026-09-18 from USGS production."
            },
            {
                "line": 5,
                "role": "ingredient",
                "component": {
                    "type": "other",
                    "key": null,
                    "name": "baker's yeast"
                },
                "qty": 2,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 6,
                "role": "ingredient",
                "component": {
                    "type": "material",
                    "key": "fresh-water",
                    "name": "Fresh water"
                },
                "qty": 20,
                "unit": "mL",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": "the origin document gives 20 g; a gram of water is a millilitre"
            },
            {
                "line": 7,
                "role": "energy",
                "component": {
                    "type": "other",
                    "key": null,
                    "name": "process energy (carrier not stated)"
                },
                "qty": 0.9,
                "unit": "MJ",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 8,
                "role": "packaging",
                "component": {
                    "type": "other",
                    "key": null,
                    "name": "packaging (material not stated)"
                },
                "qty": 3,
                "unit": "g",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": null
            },
            {
                "line": 9,
                "role": "transport",
                "component": {
                    "type": "sector",
                    "key": "H",
                    "name": "Transportation and storage"
                },
                "qty": 0.4,
                "unit": "t_km",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": "mode not stated, so the transport section as a whole"
            },
            {
                "line": 10,
                "role": "service",
                "component": {
                    "type": "sector",
                    "key": "47",
                    "name": "Retail trade, except of motor vehicles and motorcycles"
                },
                "qty": 0.35,
                "unit": "EUR",
                "loss_factor": 1,
                "source": {
                    "text": "HumanToll plan/06 §4, the origin document's croissant, reproduced line for line; proportions checked against a professional formula (Boulangerie Pas à Pas, 'Recette de croissant du chef boulanger': flour 1000 g, salt 20 g, sugar 110 g, yeast 40 g, butter 80 g and 500 g to laminate, milk 200 g, water 280 g)",
                    "url": "https://www.boulangerie-pasapas.com/un-jour-avec-un-pro-de-la-viennoiserie/"
                },
                "confidence": "INDICATIVE",
                "note": "'retail + service' — retail trade; the price year is the product's, when it has one"
            }
        ],
        "raw_inputs": [
            {
                "type": "material",
                "key": "fresh-water",
                "name": "Fresh water",
                "qty": 2.0e-5,
                "unit": "m3"
            },
            {
                "type": "material",
                "key": "milk",
                "name": "Milk",
                "qty": 0.0006521739,
                "unit": "t"
            },
            {
                "type": "material",
                "key": "salt",
                "name": "Salt",
                "qty": 1.0e-6,
                "unit": "t"
            },
            {
                "type": "material",
                "key": "sugar",
                "name": "Sugar",
                "qty": 3.6231885e-5,
                "unit": "t"
            },
            {
                "type": "material",
                "key": "wheat",
                "name": "Wheat",
                "qty": 8.441556500000002e-5,
                "unit": "t"
            },
            {
                "type": "other",
                "key": null,
                "name": "baker's yeast",
                "qty": 2,
                "unit": "g"
            },
            {
                "type": "other",
                "key": null,
                "name": "packaging (material not stated)",
                "qty": 3,
                "unit": "g"
            },
            {
                "type": "other",
                "key": null,
                "name": "process energy (carrier not stated)",
                "qty": 0.9,
                "unit": "MJ"
            },
            {
                "type": "sector",
                "key": "47",
                "name": "Retail trade, except of motor vehicles and motorcycles",
                "qty": 0.35,
                "unit": "EUR"
            },
            {
                "type": "sector",
                "key": "H",
                "name": "Transportation and storage",
                "qty": 0.4,
                "unit": "t_km"
            }
        ],
        "trace": {
            "grams": 780,
            "registered": 0.99,
            "unregistered": 0.0064,
            "remainder": 0
        },
        "industries": [
            {
                "system": "FIGARO",
                "code": "C10-12",
                "name": "Manufacture of food products; beverages and tobacco products",
                "weight": 1
            },
            {
                "system": "OECD_ICIO",
                "code": "C10T12",
                "name": "Manufacture of food products; beverages and tobacco products",
                "weight": 1
            }
        ],
        "used_in": [],
        "records": null,
        "results": null
    },
    "withheld": [
        {
            "field": "metrics",
            "reason": "No figure is published yet. HumanToll publishes an estimate only once a validated run is published; until then every figure is withheld, on every page and in this API. The method, the sources and the assumptions are public."
        },
        {
            "field": "data.results",
            "reason": "No figure is published yet. HumanToll publishes an estimate only once a validated run is published; until then every figure is withheld, on every page and in this API. The method, the sources and the assumptions are public."
        }
    ],
    "sources": [],
    "licence": null,
    "caveats": [
        "Production phase only: harm from using a product is not counted.",
        "Every figure is a floor: harm the model cannot attribute to a supply chain is not counted.",
        "Harm is statistically attributed to supply chains under stated assumptions. It is not a causal claim about any death or injury, and not a statement about any company, brand or person.",
        "Quote the interval with the figure, every time, at two significant figures. A figure graded INDICATIVE has no central value, only its range."
    ],
    "citation": "HumanToll, methodology v0.1. https://quiescence.eu/humantoll/product/croissant/",
    "links": {
        "self": "https://quiescence.eu/humantoll/api/v1/product/croissant",
        "html": "https://quiescence.eu/humantoll/product/croissant/",
        "docs": "https://quiescence.eu/humantoll/docs/",
        "openapi": "https://quiescence.eu/humantoll/api/v1/openapi.json"
    }
}