Laminating in biscuit manufacture

Abstract: Dough lamination is needed to produce a flaky structure in crackers, especially where a filling dust or fat is introduced between layers of dough. With the general increase in flour protein levels worldwide, giving stronger and less extensible doughs for biscuits, laminating may become necessary to improve the handling of these doughs. The machinery used to laminate dough can be of either a continuous lapping type or a cut sheet type. There are benefits and disadvantages in either case.