Technique

Laminating

Laminating - photo 1 | Debic
Technique

Laminating

This technique shows you how to laminate dough for puff pastry or croissants in only 9 simple steps.

Equipment needed
  • Dough rolling machine
  • Knife

Step-by-step

 - photo 1 | Debic
LAMINATING

Roll 1kg (1/2 sheet) Debic Croissant Butter lengthwise on the rolling machine to 10 mm.

 - photo 1 | Debic
LAMINATING

Roll the dough two times as wide as the butter on 13 mm.

 - photo 1 | Debic
LAMINATING

Place the butter lengthwise on the middle of the dough and fold in the sides of the dough.

 - photo 1 | Debic
LAMINATING

Roll the dough with the butter inside to 7 mm thickness.

 - photo 1 | Debic
LAMINATING

Fold in the rolled out dough four times.

 - photo 1 | Debic
LAMINATING

Rest in the fridge for 15 minutes. Roll the dough with the closed side towards you to 5 mm thickness.

 - photo 1 | Debic
LAMINATING

Cut the end of the dough without butter away.

 - photo 1 | Debic
LAMINATING

Fold in the rolled out dough four times. Rest in the fridge for 15 minutes.

 - photo 1 | Debic
LAMINATING

Face the closed side of the dough to the rollers and roll to 2 mm thickness.

 - photo 1 | Debic
LAMINATING

Process

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