LAMINATED DOUGH

Applications

Perfecting the Art of Laminated Dough

Characterized by folding butter or other fats between layers of dough, resulting in a light and flaky texture that simply melts in your mouth.

Laminated doughs are a treat for your taste buds.

These delectable treats, symbolized by the iconic croissant, chocolate bun, danish pastry, and many more, are taking the breakfast, tea, and snack world by storm.
We're passionate about empowering bakers to create exceptional treats offerings. Together, we can elevate your delectable treats portfolio and delight consumers with every bite

Characteristics

Distinctive Appearance

Features a regular outward appearance with visible, flaky layers and a shiny, brown crust
Pleasant Texture

Offers a melt-in-the-mouth experience, releasing full flavors with every bite
Flavor Variations

Flavors can vary by region (such as a buttery taste in France)

Challenges

1

Tears during Lamination

Caused by excessive dough elasticity
2

Shaping Challenges

Overly elastic dough can lead to shrinkage, preventing even fat incorporation during folding
3

Volume Issues

Insufficient volume increase during fermentation, often due to damage to the gluten network, especially during lamination.

Solutions

Expertise Baking with Lesaffre :
Trust in our formulations to take your laminated doughs to the next level and exceed your customer’s expectations in terms of texture, taste, and quality.