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Ice Blanket for Croissants & Pastries

Use ice blankets to speed up the laminating process in making croissants and pastries. 

Place the laminated dough between two ice blankets, thereby eliminating  going back and forth to the freezer.

Also eliminates the common practice of a 30-minute rest between turns in the cooler.

The dough stays cold, preventing a rise in dough temperature and the start of fermentation.

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