27 09, 2019

Pastry Shortening

Pastry Shortening Also known as roll-in or fill-in fat for laminated products What is Pastry Shortening? A pastry shortening is a firm yet malleable specialty fat used in laminated bakery products. It is made of solid and liquid fat blends at a precise ratio or solid fat index (SFI). It can be [...]

18 11, 2016

Heat Treated Flour

Heat Treated Flour What is Heat Treated Flour? Heat treated flour has been heated to an optimal temperature range of 210°F to 230°F for 60 minutes.1 It can: Extend shelf life Increase volume of cakes Create a fine even grain in finished goods.6  Heat treated flour is characterized by its ability to absorb [...]

21 10, 2015

Crumb Analysis

Crumb Analysis What is Crumb Analysis? Crumb analysis is the visual quantification of the sliced surface area of a baked product. This technique is used to observe the internal cellular structure of yeast- and chemically-leavened products to help assess their texture, sensory and eating qualities.1 Main attributes determined by crumb analysis of [...]

12 06, 2015

High Fructose Corn Syrup

High Fructose Corn Syrup Also known as glucose-fructose syrup or high fructose maize syrup What is High Fructose Corn Syrup? High fructose corn syrup (HFCS) is a versatile alternative sweetener to sucrose. It is a product of hydrolyzed corn starch and is made up of glucose and fructose units in different ratios.1,2 [...]

12 06, 2015

Guar Gum

Guar Gum Also known as guaran or cluster bean What is Guar Gum? Guar gum is a gel-forming hydrocolloid obtained from the endosperm of the guar plant seed. It is a soluble dietary fiber, fat replacer and an effective additive in gluten free food products. Common uses of guar gum in the [...]

11 06, 2015

Granulated Sugar

Granulated sugar functions as a sweetener and as a tenderizer in baked goods. Granulated Sugar Also Known as Sucrose, Beet sugar, or Cane sugar What is Granulated Sugar? Granulated sugar is the very sweet, tiny granule-shaped product of processed, crystallized, and dried sugar. Also more technically referred to as Sucrose. [...]

10 06, 2015

Rough Puff Pastry

Rough Puff Pastry What is a Rough Puff Pastry? Rough puff pastry is also known as blitz (German for lightning) puff pastry or demi-feuilletées. It is a variation of the classic puff pastry, although less elaborate. Rough puff pastry is differentiated by:1 A shorter processing time Fewer folds Reduced or no rest [...]

10 06, 2015

Puff Pastry

Puff Pastry What is a Puff Pastry? Puff pastry, also known as Pâte Feuilletée or feuilletage in French, is a very delicate and rich pastry that consists of many thin alternating layers of dough and fat. This lamination  is what gives puff pastry its light, crispy and flaky texture upon baking. Puff [...]

10 06, 2015

Phyllo Dough

Phyllo Dough Also Known As Filo dough What is Phyllo Dough? Phyllo is a type of unleavened pastry dough used to make sweet or savory baked goods. It is characterized by extremely thin sheets and a flaky, crispy texture when baked. It is similar to puff pastry but differs in separation and [...]

10 06, 2015


Pastry What is a Pastry? Pastry is a type of dough made with flour, water and shortening. Baked pastry dough can be sweet or savory, and consumed alone or with fillings. Pastry is characterized by its flaky and crumbly texture, and rich buttery flavor.1 Shelf life of filled pastry is dependent on free [...]


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