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Scoolinary Forums Ask a question Butter temperature when laminating.

  • Sussan Estela Olaya

    Administrator
    February 5, 2025 at 02:33
    Level: favicon spaced Scoolinary Team

    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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