A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he’s finding ways to [...]
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 [...]
How do a thermal profiler and texture analyzer work in a quality program? Here is a case study to show how you can make these tools work for you. The BAKERpedia team worked with the Wheat Marketing Center to research the production of crackers and their texture. Cracker production is unlike many other baked goods. They have low [...]
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 [...]
Flaky Pastry What is Flaky Pastry? Flaky pastry is a layered pastry dough similar to puff pastry but it contains less fat and fewer layers. Typical flaky pastry has a fat-to-flour ratio of 3:4 and is rolled and folded only four times. Traditionally, lard and butter were used in flaky pastry preparation.1 [...]
