Number of layers of dough separated by butter in successive foldings of croissant dough.

A100702

Number of layers of dough separated by butter in successive foldings of croissant dough.

Terms

    a(0) =1a(1) =3a(2) =7a(3) =19a(4) =55a(5) =163a(6) =487a(7) =1459a(8) =4375a(9) =13123a(10) =39367a(11) =118099a(12) =354295a(13) =1062883a(14) =3188647a(15) =9565939a(16) =28697815a(17) =86093443a(18) =258280327a(19) =774840979a(20) =2324522935a(21) =6973568803a(22) =20920706407a(23) =62762119219a(24) =188286357655a(25) =564859072963

External references