Lamination Process In Pastry
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Laminated doughs rise into those delicious flaky treats we all know and love and that makes gym memberships a thing.
Lamination process in pastry. 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. Lamination actually refers to the process of creating layers of dough and butter as in puff pastry or croissants. 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. Its most recognizable feature is the chewiness of a delicious croissant or the sharp crunch of a delectable puff pastry.
Pastry lamination is a staple in many bakery products.
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