LaminateFlow AI

Analyze croissant lamination layer counts with AI cross-section imaging

Data & AnalyticsFreemium

LaminateFlow AI photographs cross-sections of laminated pastry doughs and uses image analysis to count butter and dough layers, measuring uniformity of layer thickness and detecting butter blowouts or layer merging. Pastry chefs receive a lamination score and specific fold-sequence adjustments to improve layer definition in subsequent batches. The system tracks lamination improvement across sessions.

Key Features

• ✓Cross-section layer counting
• ✓Thickness uniformity scoring
• ✓Butter blowout detection
• ✓Fold sequence adjustment advisor
• ✓Session improvement tracking