Hello guys, it has been interesting reading this post and go side to side with our process, I have some question in mind that might help us to improve. At the bakery we use almost a 4kilo dough per batch, and we use Rondo as a sheeter machine, my question is, after laminating and thinking how to improve the results is, how do we choose exactly the size of the dough and butter rectangle? Also I face the trouble of not achieving even "thickness¨ at the edges while passing the dough from one side to another, any tips or advice on that? :D Last, I have been using just egg as egg wash however i know its good to mix the egg with water or some other kind of fat as milk or cream to create glossiness and a more even brown color, what would it be your thoughts on this? Thank you and greetings from Costa Rica.

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