What Does Laminated Mean In Baking

In baking and pastry lamination or a laminated dough refers to the technique of layering fat and dough over one another.

What does laminated mean in baking.

The butter gets too soft the pastry gets too fluffy and the two melt into each other in the heat. The most widely recognizable laminated products are probably croissants and danish. At the time i didn t even fully understand what the term laminated dough truly meant. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter produced by repeated folding and rolling.

Laminating dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. When i first started baking i would always shy away from any recipe calling for a laminated dough. Composed of layers of firmly united material. When the dough is baked the water in the butter turns to steam and creates air pockets between the dough that translates into flakiness.

The dough is wrapped around butter so that the butter is completely enclosed in dough and cannot slip out the package is rolled out folded over to double the number of layers and then the whole thing is repeated. Such doughs may contain over eighty layers. The gluten in the flour also gets developed during the folding and rolling process. Often laminated doughs fail in the oven because they were over proofed meaning that the second rise was too long.

Lamination is term for the process of alternating layers of dough and butter when making pastry. Laminated dough gets its name from how it s made. Made by bonding or impregnating superposed layers as of paper wood or fabric with resin and compressing under heat. Composed of thin sheets of plastic wood etc superimposed and bonded together by synthetic resins usually under heat and pressure covered with a thin protective layer of plastic or synthetic resin another word for laminate def.

Laminating is the biscuit or cooking making process by which a layered structure is built up through the rolling of the dough folding it then turning it through 90 degrees at least once before the final cutting thickness is gauged.