Laminating Pastry Dough

Methods of making puff pastry.

Laminating pastry dough. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Blitz pastry is the only laminated dough in which a slab of fat is not encased in the dough before the folding process begins. In the laminating process those big butter chunks will get flattened out into long sheets. A folded flaky pastry for say a galette can have as few as.

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. The laminator 300 is a true master at laminating puff pastry croissant short and danish dough types in perfect and consistent quality. The universal version section 3 can also handle soft dough types required for rustic baked goods with ease. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

However it can do far more. This pastry dough can be made from start to finish in an hour. Prior to the kings appearance at the education center we asked andy if he d like to write a blog on the subject. Still laminating dough is definitely within reach of amateur home chefs and bakers who are willing to make the effort.

We re excited to share our well tested recipes and tips to help you succeed and enjoy homemade flakey pastry. Zks650 pastry dough block laminator capacity 1500kg hr with retraction machine for auto folding zks650 pastry dough block laminator with for frozen dough block with 27 layers inside the dough zks850 pastry laminating line capacity 1200kg hr with diverse make up accessories and auto panning machine. Add the ice water smash it into the dough aggressively and then you re ready to laminate and it. The dough is laminated by rolling or pinning.

Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter produced by repeated folding and rolling such doughs may contain over eighty layers. It is encased with butter and then folded in various ways depending upon the method used. In order to speed the process of creating the dough large chunks of butter are mixed into the actual dough and then the folding process is completed.

Generally pastry is made using enriched dough a dough that has a higher concentration of sugars.