Cost Breakdown

Critical Success Points

• • Keeping the butter cold but pliable before lamination.
• • Enclosing the butter completely with dough without tearing.
• • Executing the double fold correctly to create distinct layers.
• • Respecting the resting times (1 h then 2 h) to allow gluten relaxation.

Safety Warnings

• • The sheeter rollers spin quickly – keep fingers clear and use a push‑through guard if available.
• • Do not let butter become too warm; melted butter will leak and ruin layers.
• • Use a sharp bench scraper to avoid slipping and cutting yourself.