Single / double tour
- In a simple tour, the finished sheet of dough is folded twice, so that there are three layers with a total of 9 layers (left in the illustration).
- In the case of a double tour, the baker folds the plate in four layers with a total of 12 layers (on the right in the illustration).
Similar to the production of Damascus steel , this layer composite is subsequently lengthened and folded several times. The direction of pull when rolling out (rolling) is rotated by 90 ° each time, so that the dough is evenly loaded and does not tear.
A puff pastry usually gets two single and two double tours. In the end, it consists of 3 × 3 × 4 × 4 = 144 layers of fat and 288 layers of dough. The inner layers of dough are connected in pairs to form one (see Fig.) - that leaves 145 layers of dough (143 inner double layers plus the two outer layers), one more than fat layers.
The widespread assumption that puff pastry consists of over a thousand layers probably comes from the French name mille feuilles (thousand sheets) for puff pastry. The classic preparation with six simple tours, however, already has 3 6 = 729 layers of fat and thus 730 layers of dough.
The type and amount of tours depends on the dough to fat ratio: the more fat the dough contains, the more tours can be performed.
Example on 1000 g dough:
- 200 g fat = 2 easy tours = 9 fat layers
- 300 g fat = 1 single + 1 double tour = 12 layers of fat
- 900 g fat = 3 single + 1 double tour = 108 layers of fat.
Every simple tour triples the number of previous (fat) layers:
- the number of layers of fat after completing all easy tours
- the number of initial layers of fat (usually 1)
- the number of easy tours,
and every double tour quadruples the number of previous (fat) layers:
- the number of fat layers after performing all double tours
- the number of double tours.
The basic dough that has not yet been rolled out (in this example a yeast dough )
- Sonja Ott-Dörfer (Red.), Bärbel Schermer u. a .: Das Große Buch vom Backen , Teubner, Munich 2012, pp.  - .