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Butter temperature when laminating.
What is the temperature of your butter when you start the lamination. Also I use Calbot unsalted.
I usually start at 9 Celsius.
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Scoolinary › Forums › Ask a question › Butter temperature when laminating.
What is the temperature of your butter when you start the lamination. Also I use Calbot unsalted.
I usually start at 9 Celsius.
Hi Raffaella.
Welcome to the Scoolinary community! Thank you for your question.
For proper lamination, the butter should be around 14°C (57°F) to remain pliable and workable. The dough should also be within that temperature range.If you have any other questions, I’m happy to help!Best regards.
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