When making laminated dough, what can be done to help the dough and fat layers remain separate?

Question

Quizplus · Accepted Answer

Chilling the dough between turns helps to cool down both the dough and the fat, so they remain separate and distinct during the lamination process. This prevents the layers from mushing together and creating a tough, greasy pastry. Dusting with flour can also help prevent sticking but too much flour can interfere with the lamination process. Using butter instead of shortening or blending flour into the fat are options that can affect the flavor and texture of the final product but do not directly address the issue of separating the dough and fat layers during lamination.

When Making Laminated Dough, What Can Be Done to Help