Achieving the coveted honeycomb crumb and delicate, flaky layers in croissants is an art form. But for professional bakeries, it also needs to be a science – a repeatable, efficient process. This is where a high-performance dough sheeter, like the LM980, becomes an indispensable tool.
This detailed study breaks down the classic three single-turn (3-fold) lamination process for croissant dough, demonstrating how the LM980 dough sheeter can optimize active production time and ensure consistent results. If you’re looking to elevate your pastry production, understand how the right equipment makes all the difference.
Key Parameters for Our Croissant Lamination with the LM980:
To illustrate the efficiency of the LM980 dough sheeter, we’ll use the following standard parameters for a batch of croissant dough:
- Total Dough Weight: 1.2 kg (1200g)
- Dough Density: 1.07 g/cm3 (Total Volume: 1121.5 cm3)
- LM980 Sheeter Speed: Calibrated at 100 cm of dough processed in 7 seconds (or 0.07 seconds per cm) – showcasing the LM980’s rapid yet gentle handling.
- Desired Final Sheeting Width: 30 cm
- Desired Final Sheeting Thickness: 4 mm (0.4 cm)
Assumptions for Rolling & Folding with the LM980:
- Starting Width (Turns 1 & 2): The dough is sheeted to a consistent 25 cm width during the first two turns using the LM980, ensuring manageable dimensions before expanding to 30 cm in the final turn.
- Target Thickness Before Each Fold (Achieved with LM980’s Precision):
- Before 1st Fold: Roll to 0.8 cm (8 mm)
- Before 2nd Fold: Roll to 0.7 cm (7 mm)
- Before 3rd Fold (Final Sheeting): Roll to 0.4 cm (4 mm) – the LM980 delivers your target final thickness.
- Progressive Reduction per Pass on the LM980: Each pass is designed for an estimated 2−3 mm thickness reduction, adjusted as the dough thins – easily managed with the LM980’s incremental settings.
- Operator Handling Time (Optimized by LM980 Ergonomics): Approximately 2 seconds per action (receiving dough, adjusting gap, preparing for next pass).
- Manual Folding Time: Approximately 5−10 seconds per fold.
Turn 1: The First Single Fold (3x) – Building the Foundation with the LM980
- Starting Dough Block (Post Butter Lock-in):
- Volume: 1121.5 cm3
- Assumed Width: 25 cm
- Assumed Thickness: 2.5 cm (25 mm)
- Calculated Length: 1121.5 cm3/(2.5 cm×25 cm)≈17.9 cm
- Target State After Rolling for Fold (LM980 Precision):
- Thickness: 0.8 cm
- Width: 25 cm (maintained by operator and sheeter guides)
- Calculated Length: 1121.5 cm3/(0.8 cm×25 cm)≈56.1 cm
- Sheeting Passes & Time with the LM980:
| Pass # | Start Thick. (cm) | End Thick. (cm) | Avg. Length (cm) | LM980 Time (sec) (Avg Length ×0.07) | Cumulative Rolling Time (sec) |
| 1 | 2.5 | 2.0 | 20.15 | 1.41 | 1.41 |
| 2 | 2.0 | 1.5 | 26.15 | 1.83 | 3.24 |
| 3 | 1.5 | 1.1 | 35.35 | 2.47 | 5.71 |
| 4 | 1.1 | 0.8 | 48.45 | 3.39 | 9.10 |
- Total LM980 Sheeting Time for Turn 1: ≈9 seconds (4 passes)
- Operator Handling Time: (4 passes−1) ×2 sec/action=6 seconds
- Folding Time: 7 seconds (for 3-fold)
- Total Active Time for Turn 1: 9+6+7=22 seconds
- Resulting Block Thickness (after fold): 0.8 cm×3=2.4 cm
Turn 2: Second Single Fold (3x) – Refining Layers with the LM980
- Starting Dough Block (after 1st fold & chill):
- Volume: 1121.5 cm3
- Assumed Width: 25 cm
- Assumed Thickness: 2.4 cm (24 mm)
- Calculated Length: 1121.5 cm3/(2.4 cm×25 cm)≈18.7 cm
- Target State After Rolling for Fold (LM980 Accuracy):
- Thickness: 0.7 cm
- Width: 25 cm (maintained)
- Calculated Length: 1121.5 cm3/(0.7 cm×25 cm)≈64.1 cm
- Sheeting Passes & Time with the LM980:
| Pass # | Start Thick. (cm) | End Thick. (cm) | Avg. Length (cm) | LM980 Time (sec) (Avg Length ×0.07) | Cumulative Rolling Time (sec) |
| 1 | 2.4 | 1.9 | 21.15 | 1.48 | 1.48 |
| 2 | 1.9 | 1.5 | 26.75 | 1.87 | 3.35 |
| 3 | 1.5 | 1.1 | 35.35 | 2.47 | 5.82 |
| 4 | 1.1 | 0.9 | 45.3 | 3.17 | 8.99 |
| 5 | 0.9 | 0.7 | 56.95 | 3.99 | 12.98 |
Export to Sheets
- Total LM980 Sheeting Time for Turn 2: ≈13 seconds (5 passes)
- Operator Handling Time: (5 passes−1) ×2 sec/action=8 seconds
- Folding Time: 7 seconds
- Total Active Time for Turn 2: 13+8+7=28 seconds
- Resulting Block Thickness (after fold): 0.7 cm×3=2.1 cm
Turn 3: Third Single Fold (3x) & Final Sheeting – Perfecting with the LM980
- Starting Dough Block (after 2nd fold & chill):
- Volume: 1121.5 cm3
- Assumed Width: 25 cm (to be expanded to 30 cm this turn)
- Assumed Thickness: 2.1 cm (21 mm)
- Calculated Length: 1121.5 cm3/(2.1 cm×25 cm)≈21.3 cm
- Target Final Sheeting State (Delivered by LM980):
- Thickness: 0.4 cm (4 mm)
- Width: 30 cm (Expanded by operator using the LM980’s full width capacity)
- Calculated Length: 1121.5 cm3/(0.4 cm×30 cm)≈93.5 cm
- Sheeting Passes & Time with the LM980 (Final Roll-out):
| Pass # | Start Thick. (cm) | End Thick. (cm) | Avg. Length (cm) | LM980 Time (sec) (Avg Length ×0.07) | Cumulative Rolling Time (sec) |
| 1 | 2.1 | 1.7 | 23.8 | 1.67 | 1.67 |
| 2 | 1.7 | 1.3 | 30.4 | 2.13 | 3.80 |
| 3 | 1.3 | 1.0 | 39.65 | 2.78 | 6.58 |
| 4 | 1.0 | 0.8 | 50.45 | 3.53 | 10.11 |
| 5 | 0.8 | 0.6 | 65.4 | 4.58 | 14.69 |
| 6 | 0.6 | 0.4 | 84.1 | 5.89 | 20.58 |
- Total LM980 Sheeting Time for Turn 3 (Final Roll-out): ≈21 seconds (6 passes)
- Operator Handling Time: (6 passes−1) ×2 sec/action=10 seconds
- Total Active Time for Turn 3: 21+10=31 seconds (No fold, just final sheeting and preparation for cutting).
Overall Efficiency Summary: Lamination with the LM980 Dough Sheeter
- Total Active Sheeting & Folding Time with the LM980:
- Turn 1: 22 seconds
- Turn 2: 28 seconds
- Turn 3: 31 seconds
- Grand Total Active Time: ≈81 seconds (1 minute 21 seconds) This demonstrates remarkable efficiency in the hands-on portion of lamination, directly attributable to the LM980’s speed and ease of use.
- Total Production Time (including chilling):
- Active Time (LM980 operation & folding): ≈1.5 minutes
- Chilling after Turn 1: 30−60 minutes
- Chilling after Turn 2: 30−60 minutes
- Estimated Total Lamination Time: Roughly 1 hour 1.5 minutes to 2 hours 1.5 minutes. (This excludes initial dough/butter preparation or final proofing/baking.)
- Final Dough Sheet Dimensions from the LM980: Approximately 30 cm wide x 93.5 cm long x 4 mm thick.
- Potential Croissant Yield (based on LM980’s output):
- Around 20 croissants with a base of 9 cm and a length of 30 cm (approx. 58g dough per croissant).
- Around 17 croissants with a base of ≈10.9 cm and a length of 30 cm (approx. 70g dough per croissant).
Why This Matters for Your Bakery: The LM980 Advantage
This detailed breakdown highlights several key benefits of using a professional dough sheeter like the LM980 for demanding tasks like croissant lamination:
- Speed & Efficiency: The actual sheeting time per turn is incredibly fast. The LM980 significantly reduces the manual labor and time involved in rolling dough to precise thicknesses.
- Consistency: The LM980 allows for precise control over dough thickness at each pass and each turn, leading to more consistent layering and, ultimately, a more uniform final product.
- Reduced Operator Fatigue: Automating the sheeting process reduces physical strain on your staff, allowing them to focus on other skilled aspects of pastry production.
- Scalability: The efficiency gains mean you can produce larger batches of high-quality laminated dough without a proportional increase in labor time.
- Quality Control: Consistent thickness and handling contribute to perfectly defined layers, which are crucial for the texture and appearance of classic croissants.
While the crucial chilling periods remain, the LM980 dough sheeter dramatically streamlines the active work phases. This data shows that precise, efficient lamination is not just possible but easily achievable, making the LM980 a valuable asset for any bakery serious about producing top-tier viennoiserie.
Interested in optimizing your pastry production with the LM980 Dough Sheeter? Contact us today to learn more!