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	Laminated Dough
	Laminated Dough Laminated dough is a very fluffy, flaky dough with many layers. Laminated dough is created by sandwiching layers of dough between layers of fat, typically butter, margarine or shortening. The fat layers create a barrier that the proteins in the dough cant penetrate. This produces a structural weakness in the dough, which is easily separated by steam and CO2 during proofing and baking. When you put the dough in the oven, the fat layers melt, creating steam that gets trapped by the surrounding layers of dough. The steam tries to escape upward, but is blocked by the separate dough layers. As the steam pressure builds up it effectively lifts the layers, giving laminated products their unique texture and qualities. Approximate Word count = 518 Approximate Pages = 2.1 (250 words per page double spaced)

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