Hello! I work in an artisanal bakery, Baked in Kansas City. The primary laminator, though, not the head pastry chef, I've a question. Is it possible to laminate with a compound butter? I attempted it, without much success, but haven't had the opportunity to make more attempts. High-fat butter is also high dollar. Kinda need to hit the nail on the head, first try. Any information is much appreciated. Thank you in advance.

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