English

[csl319]

hi I am having troubles with my lamination. I recently switched from using Anchor Sheet Butter 83% to Elle & Vire Sheet Butter 84%. When using the achor sheet butter, I chill the dough to about -10 to -5C before laminating with no problem and good lamination results. I recently switched to the Elle & Vire butter and even before I start laminating, the butter is already starting to crack. The butter temperature is around 13 – 14 C and is very malleable already, but when I start to laminate and lock it in, it starts to break and after the 1st fold everything shatters already.