Laminated Dough, the Lock in "3" Process, Stage #1 Pastry Making
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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.
Griffin, J.A. (2020) Laminated dough, the lock in "3" process, stage #1 pastry making, Technological University Dublin.