« Back to Glossary Index
folding method for pastry dough in which the pastry is rolled out and folded in three. The pastry is then turned 90 degrees and rolled again. Five half turns are usually applied.
« Back to Glossary Indexfolding method for pastry dough in which the pastry is rolled out and folded in three. The pastry is then turned 90 degrees and rolled again. Five half turns are usually applied.
« Back to Glossary Index