Title

Laminated Dough, the Lock in "3" Process, Stage #1 Pastry Making

Document Type

Multimedia

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

*training

Publication Details

Training You Tube video

Abstract

Locking a pre-prepared block of butter between two or more sheets of dough is known as the Lock-in stage in laminated pastry making. James Griffin, Masterbaker explains the process known as a Lock-in 3, the first stage of laminated pastry production, where initially three alternating layers of dough/butter/dough are formed. The dough is then sheeted and folded to create layers in the pastry.

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