Laminated Dough Sheeter

A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry.

Laminated dough sheeter. We recently hosted bakery owners andy and jackie king at our baking education center here in norwich vt where they taught a delightful class in laminated dough the multi layered buttery dough used for croissants and other wonderful pastries. Recently we upgraded to a reversible sheeter hoping to increase production and reduce effort but my laminated dough has been terrible. We used to have a hand operated pastry roller kind of like a big pasta roller and i got quite good a making laminated dough with this. 100 g strong bread flour baker s flour substitute.

The quality of a dough sheeter is usually determined by its build quality design throughput and handling capacity how much bulk dough can be rolled in a single pass through the rolling unit. Laminated dough and pastry sheeters. 1 8 teaspoon instant yeast if using fresh yeast multiply the dry yeast amount by 3 e g. 10g dry yeast 30g fresh yeast.

Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type.