Ingredient

Common laminated dough

The Art of Layering: Common Laminated Dough

Common laminated dough, also known as puff pastry or croissant dough, is a labor-intensive dough made by repeatedly folding and rolling layers of butter into a basic dough. The result is a pastry with numerous flaky layers and a rich, buttery taste.

Grains and grain-based products› Cereal dough-based products› Raw doughs and pre-mixes› Laminated doughs

Common laminated dough boasts a delicate, buttery flavor with a light and flaky texture that melts in your mouth.

Origins and history

The origins of laminated dough can be traced back to ancient Egypt, where a similar technique was used to create thin layers of dough. However, it was the French who perfected the art of laminated dough, giving rise to iconic pastries like croissants and pain au chocolat.

Nutritional information

Common laminated dough is high in calories and fat due to its butter content. However, it also provides small amounts of protein and carbohydrates.

Allergens

Common laminated dough may contain allergens such as wheat, milk, and eggs, making it unsuitable for individuals with allergies or dietary restrictions.

How to select

When selecting common laminated dough, opt for high-quality store-bought options or consider making it from scratch for the freshest results. Look for dough that is evenly rolled, with visible layers and a pale golden color.

Storage recommendations

To maintain the freshness and quality of common laminated dough, store it in the freezer in an airtight container or wrapped tightly in plastic wrap. Thaw it in the refrigerator before using, and avoid refreezing once thawed.

How to produce

Producing common laminated dough requires patience and precision. Amateur bakers can follow detailed recipes and step-by-step instructions to create their own flaky pastries at home.

Preparation tips

Common laminated dough can be used to create a variety of pastries, including croissants, pain au chocolat, turnovers, and palmiers. It can also be used as a base for savory dishes like pot pies or tart shells.

Culinary uses

Common laminated dough is widely used in French and European pastries, as well as in various international cuisines. It is a staple in bakeries and patisseries around the world.