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 [...]

19 11, 2018

Margarine

Margarine What is Margarine? Margarine is a fat used widely as an ingredient or a spread that resembles butter, but is a common butter substitute. It is made from the emulsion of vegetable and/or animal oil. Like other fats, margarine helps improve mouth feel and flavor in baked goods. Margarine types for [...]

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

Choux Pastry

Choux Pastry Also known as pȃte à choux What is Choux Pastry? Choux pastry, also known as pȃte à choux, is a twice-cooked hollow French pastry. It’s made from choux paste and is typically eaten cold. A sweet version is normally filled with cream and garnished while a savory version can be [...]

9 06, 2015

Pastry Flour

Pastry Flour What is Pastry Flour? Pastry flour is a powder produced from milling soft white or soft red wheats. This type of flour usually has low absorption and little mixing tolerance. Its properties are intermediate between bread and cake flours. It is used to make:1 Laminated products (e.g. croissants, Danish and [...]

Title

Go to Top