Question for Mr. DiMuzio about laminated doughs

Dear Mr. DiMuzio:

Happy New Year! 

In the second to last paragraph on page 144 of your book, you mentioned '....bakeries often plasticize the butter .... in a planetary mixer'.  Can a home baker do the same with his/her KA?  If so, could you please elaborate the procedures like which attachment (paddle, hook or whisk) to use and how to gauge the readiness of butter in the mixer, etc?  Thanks a lot. 

Yippee