Protect laminates with three-day schedule

- X user shuper_nova explains medialunas/croissants need a three‑day process with controlled temperatures to avoid the butter melting, over‑leavening or tearing during lamination. - The post stresses pro technique—timing, rolling temps and refrigeration stages—to get consistent layers and avoid waste across batches. - For bakeries doing any lamination, disciplined multi‑day scheduling and temperature control reduces rejects and keeps output uniform. (x.com)