30 04, 2021

Dough Lamination

Dough Lamination Also known as dough sheeting and dough folding What is Dough Lamination? Dough Lamination refers to the process of creating multiple, separate layers of dough and fat when making pastry. Under the lamination concept, the dough is wrapped around the fat, and then rolled out and folded over on itself [...]

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 [...]

Title

Go to Top