Mainly depends on the environmental conditions at that time and the specific requirements of finished products. For example, the product itself can be folded in half under the condition of pure manual operation, high ambient temperature and low requirements. 2X2, 3X3 and 2X3 are all good, and some fragile layers are good. If the requirements are high, it can generally be opened to more than 40%, but the formula should be changed accordingly, which is sensitive to temperature.

In addition: Crispy dough is a big category, including croissants (croissants), and Danish buns are generally 30% and 30% off. At this time, in theory, there will be cakes with more than 1000 layers, and puff pastry dough used in private rooms and bakeries.

When the brittle layer of the finished product is not obvious, it will sometimes be folded once less, resulting in fewer brittle layers but obvious layers. In addition, the crispy skin (Portuguese egg tart) is made of ghee, which is often folded, while Napoleon's crispy skin is mixed crispy skin, and it is best to process it with the leftover material of horn Denmark.

As for folding, the midpoint is generally used, or it is more common in the first and last folding.