Puff Pastry Lamination

When puff pastry dough goes into the oven the butter melts preventing the layers of dough from sticking together.

Puff pastry lamination. What you end up with is a super light crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers. Sus puff pastry sheeter machine with auto freezing tunnels and 850 mm width laminator durable pastry production line with laminaing machine for danish bread or swirl industrial laminator machine 12000 pcs hr capacity pita bread production line with 200 kg volume dough mixer. The two most common types of laminated dough are puff pastry and croissants. It is encased with butter and then folded in various ways depending upon the method used.

Laminated dough refers to a baking technique in which many thin layers of dough referred to as leaves are separated by butter as a consequence of repeated folding and rolling. There are different types of laminated doughs. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. The dough is laminated by rolling or pinning.

Much like croissant dough danish pastry is a dough that is leavened both by yeast as well as lamination of fat throughout the dough. The gaps that form between the layers left by the fat melting are pushed leavened by the water. I learnt at the wi cookery school that real laminated puff pastry is actually incredibly easy if just a little time intensive. Puff pastry croissant and danish are the three original laminated doughs.

Croissant and danish pastries are also made with laminated dough. Puff pastry seems to panic people but it really shouldn t. How to make puff pastry dough. Puff pastry also known as pâte feuilletée is a flaky light pastry made from a laminated dough composed of dough détrempe and butter or other solid fat beurrage the butter is put inside the dough or vice versa making a paton which is repeatedly folded and rolled out before baking.

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. A folded flaky pastry for say a galette can have as few as. The main difference between croissant dough and danish dough is the addition of eggs which creates a chewier product.