🧈 Click here for detailed tips on using a dough sheeter Using a dough sheeter helps you achieve consistent, professional results — but proper handling and temperature control are key to smooth lamination and even texture. ⸻ 🧊 Before You Start 1. Chill your dough properly • For laminated doughs (croissant, puff pastry), keep dough between 2–5°C — cold and firm, but still flexible. • Too cold = cracks; too warm = sticky dough or butter leakage. 2. Keep butter at the right temperature • Butter sh