Effect snapshot
Intervention Keep butter chunks at 18°C or below during lamination vs soft room-temp butter
Outcome Pastry rise and visible layer count
Effect 10–25 percent relative increase
Confidence study
Context Croissant and puff pastry, professional and home ovens

Sources

What changes

Colder butter during lamination is often linked to 10–25% greater lift and flakiness in controlled bakes.

When this tends to work

  • Conditions similar to: Croissant and puff pastry, professional and home ovens
  • You can measure Pastry rise and visible layer count reliably
  • The intervention is implemented consistently, not half-measured

When to be careful

  • Your audience or product differs materially from the cited context
  • Compliance costs or second-order effects outweigh the lift
  • Evidence label is study—treat wide ranges as planning bands, not promises

Practical takeaway

Use the cited range for prioritization and test design. Verify against your own data before scaling.