Lamination is the process of folding and rolling butter into dough over and over again to create super-thin layers. These layers, which alternate between butter and dough, are what give croissants their signature honeycomb interior structure and their fabulously flaky texture (see "The Science of Croissants," below).

What is bread lamination?

Lamination is a process by which we spread out the dough into a very thin sheet and stretch the gluten strands in the process. Then we fold the stretched dough on to itself and keep it for bulk fermentation. The general procedure is to laminate the dough first and then perform coil fold or stretch and fold later.

What is lamination method?

Lamination is a processing approach to producing a composite system with improved strength, stability and appearance by using two or more materials stacked in multiple layers. Wide ranges of materials are known to laminate to each other, and the process is continued until the laminate has the desired properties.