Close

book-fold turn

« Back to Glossary Index

method of laminating pastry dough, also known as the four-fold tum. Folding is similar to closing a book twice, where each end of the rolled out paste is folded to the centre and then folded again to create four final layers. The paste is then turned 90°, rolled out, and the folding process repeated. About four complete book folds are required to complete the lamination process.

« Back to Glossary Index