What is the temperature range recommended for butter during lamination?

• A. 40-45°F
• B. 60-65°F
• C. 80-90°F
• D. 32°F

Answer: (B)

For lamination, the butter needs to be at a temperature where it’s soft and pliable enough to roll into a neat sheet, yet firm enough to hold its shape and form distinct layers within the dough. About 60-65°F gives that balance: the butter can be rolled and folded smoothly without tearing, and it stays intact enough to create the thin, separate fat layers that puff into flaky pastry when baked. If the butter is too cold, around the low 30s or 40s Fahrenheit, it becomes hard and will crack or resist rolling, leading to uneven layers. If it’s too warm, near 80-90°F, it will smear and leak into the dough, destroying the separation of layers and producing a greasy, less flaky end product.