Description
Puff pastry and croissant lamination create flaky layers by folding butter into dough.
Technical
During lamination, a butter‑enriched dough is repeatedly folded to form alternating layers of fat and gluten. The gluten network traps steam generated from water in the dough, while the butter melts at baking temperatures to release fat, creating lift and a crisp, flaky texture. Precise temperature control keeps butter solid during folding and allows gluten to relax during resting periods.
Science
Primary Reaction
Steam generation from water in dough during baking
Sensory Profile
Aroma ()
butteryflakycrispgoldenairytoasted
Origin & History
Civilization
France and Austria
Era