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method used to make high quality puff pastry that requires uniform features. Main feature is that lumps of fat are spread evenly over the dough. Once the dough is mixed and rolled out, two-thirds of it are covered with small lumps of fat, starting from one end. The remaining third is then folded over half the fat-covered area and then both are folded over the remaining fat to produce three layers of dough separated by two layers of fat.

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