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 [...]

3 12, 2015

All Cracked Up

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 [...]

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 [...]

10 06, 2015

Flaky Pastry

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 [...]


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