From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after airy, light layers. Gentle dough stretching and folding is a must, however, there is by no means a one-size-fits-all approach to the process. Tried and tested laminating methods and line setups can accommodate flexibility and consistency in results.
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product. Keeping rework dough under control is another important aspect, according to the reduction plan chosen on the line, Rademaker experts point out.
The article is part of an extended feature, which was originally published in [BBI 1 – 2022]. Read the full article in the magazine:
