Viennoiserie Dough & Lamination Calculator

Dough Settings

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0g 144g

Recipe Proportions

Lamination Settings

Viennoiserie Recipe

Main Dough

Flour 0 g
Water 0 g
Salt 0 g
Sugar 0 g
Butter (for dough) 0 g
Fresh Yeast 0 g

Lamination

Butter (for lamination) 0 g
Total Layers 0
Total Dough Weight: 0 g
Expected Final Weight: 0 g
Total Batch Cost: £0.00
Cost per Pastry: £0.00
Pastries: 12 × 80g each

Mass Calculator

3 mm 6 mm
5 cm 50 cm
2 cm 20 cm
Raw Dough Mass: 0 g
Post-Bake Mass (est.): 0 g
Estimated Density: 0 g/cm³

Cost Calculator

Other Ingredients

Core Ingredients Cost: £0.00
Other Ingredients Cost: £0.00
Total Batch Cost: £0.00

Instructions

Yeast Information

Your recipe uses Fresh Yeast.

  • Fresh yeast: Use directly. Crumble into flour or dissolve in liquid.
  • Instant dry yeast: Mix into dry ingredients. Use ~33% of fresh amount.
  • Active dry yeast: Rehydrate in warm water (40-43°C) for 5-10 minutes. Use ~50% of fresh amount.

Lamination Notes

  • French Lock-in: Dough-butter-dough (3 layers).
  • Single: 5 layers after French, then ~2x prior layers.
  • Letter: 7 layers after French, then ~3x prior layers.
  • Book: 9 layers after French, then ~4x prior layers.
  • Total folds: 2-4 (French + 1-3 more). Typical layers: Croissants (27-81), Danish/Pain au Chocolat (9-27).