Pastry Lamination Layer Counter
Count ideal dough and butter sheets under a sequence of abstract stacking factors.
YOUR CALCULATION
Result
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Calculation steps
Work through one step at a time or reveal the complete calculation. The steps use your current inputs.
How to calculate
Start with butter between two dough sheets; multiply stacks while merging dough-to-dough contacts.
New butter=factor×old butter; new dough=factor×old dough−(factor−1)
Worked example
Three successive factors of three give 27 butter sheets and 28 dough sheets, or 55 distinct alternating layers.
Assumptions and input details
This is an ideal stacking model, not a folding-method tutorial. Intact butter sheets and merged neighboring dough contacts are assumed. Counts use exact integers for up to 20 stages. Real tearing, rolling, edge losses, temperature and pastry texture are not predicted.
Using this calculator
Can I enter my own problem?
Yes. Replace the example values with your own inputs. The result, calculation steps, tables and applicable diagrams update from those inputs. Blank or invalid values clear the result; example values are never silently substituted for missing inputs.
Are the results exact?
Results use floating-point arithmetic and displayed rounding. Read the formula, assumptions and any stated data precision before interpreting the result.
Is my input uploaded?
The calculation runs in your browser. No account, file upload or external AI service is required. Inputs are not saved between page reloads.
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