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    Submitted To:-Mr. Usman Ahmed Submitted By: - Navdeep Singh 15112132 Food Tech

    Uploaded by

    Navu Mithewal
    The document discusses different types of pastry dough. It explains that pastry dough is made from flour, fat, and water and optionally eggs, cheese or sugar. Two main types are described - short crust pastry and puff pastry. Puff pastry is made through a process of layering dough and butter through folding and rolling. The key steps to making puff pastry involve rolling and folding the dough multiple times to create hundreds of thin layers.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Submitted To:-Mr. Usman Ahmed Submitted By: - Navdeep Singh 15112132 Food Tech

    Uploaded by

    Navu Mithewal
    116 views17 pages
    The document discusses different types of pastry dough. It explains that pastry dough is made from flour, fat, and water and optionally eggs, cheese or sugar. Two main types are described - short crust pastry and puff pastry. Puff pastry is made through a process of layering dough and butter through folding and rolling. The key steps to making puff pastry involve rolling and folding the dough multiple times to create hundreds of thin layers.

    Original Description:

    About Pastry manufacturing

    Original Title

    Pastry

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    The document discusses different types of pastry dough. It explains that pastry dough is made from flour, fat, and water and optionally eggs, cheese or sugar. Two main types are described - short crust pastry and puff pastry. Puff pastry is made through a process of layering dough and butter through folding and rolling. The key steps to making puff pastry involve rolling and folding the dough multiple times to create hundreds of thin layers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    116 views17 pages

    Submitted To:-Mr. Usman Ahmed Submitted By: - Navdeep Singh 15112132 Food Tech

    Uploaded by

    Navu Mithewal
    The document discusses different types of pastry dough. It explains that pastry dough is made from flour, fat, and water and optionally eggs, cheese or sugar. Two main types are described - short crust pastry and puff pastry. Puff pastry is made through a process of layering dough and butter through folding and rolling. The key steps to making puff pastry involve rolling and folding the dough multiple times to create hundreds of thin layers.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    Submitted By :- Submitted To :-

    Navdeep Singh Mr. Usman Ahmed


    15112132
    Food tech.
    • Pastry word comes from the word “Paste”
    – Mixture of Flour, Liquid and Fat.

    • In bakeshop, it refers both to various In


    bakeshop, it refers both to various pastes
    and dough

    • Ex: puff pastry and éclair paste.


     Pastry is dough made from flour, fat, and
    water
     Eggs, cheese, or sugar can be added for a
    richer dough
     A variety of dishes can be made with the
    different kinds of pastry
     Light golden brown color
     Lightness :- not heavy
     Tenderness – beaks easily when bitten
     Shortness – short crust pastry crumble easily
    without breaking up
     Acceptable flavor
    Two main types of pastry :-

     Short crust Pastry


    • Used for base of Tart, quiche
    • Does not puff up due to absence of leavening
    agents

     Puff Pastry
    • Contain equal weights of fat and flour
    Short Crust Pastry Puff Pastry
     FLOUR
     Wheat Flour

    Too much flour results in tough dry and


    flavorless recipe

    Too lillte results in flat, tough and flavorless


    baked good
     FAT
    • To give texture to the final product
    • Depending upon the kind of fat used, the
    pastry will also have certain flavor.

     WATER
    • Too little water in pastry causes the pastry is to
    be crumbly and dry
    • Too much, over mixing develops too much
    gluten which causes a tough pastry.
     Leavening Agents

    Baking powder and


    Baking soda can be
    Used to leaven

     Salt

    To improves and enhances


    The flavor of final product,
    But don’t leave it out
     Rich, buttery dough that bakes into hundreds of
    light crispy layers
     Rolled-in dough like danish and croissant dough
    but no yeast content
     Steam serve as the leavening agent; can rise to
    eight times to its original thickness when baked
     Butter is the preferred fat for rolling in
    1. Make a well in the mound of flour and add
    the liquid

    2. Work the ingredients into a dough

    3. Knead the dough until smooth. Then roll it


    out into a large rectangle
    4. To prepare the butter, first soften it by beating it
    with a rolling

    5. Square off the butter. Roll it into a smooth


    rectangle two-thirds the size of the dough rectangle

    6. Place the butter on the dough so it covers the


    bottom two-thirds of the rectangle
    7. Fold down the top, unbuttered third of the
    dough so it covers half the butter

    8. Fold the butter third over the center. The


    butter is now enclosed.

    9. Togive the dough its first four fold, roll the


    dough into a long rectangle. Before rolling,
    beat the dough lightly as shown so that the
    butter is evenly distributed

    10. Before folding, always brush off excess


    dusting flour
    11. Fold down the top edge of the
    dough to the center

    12.Fold up the bottom edge to the


    center

    13. Fold in half to achieve the finished


    four fold
     Dough should be cool when it is rolled and cut

     Avoid touching the cut edges with the finger,


    layers may stick together

     Baking temperature of 400° to 425 °F (200 ° to


    220 °C) are best for most puff dough products
    FAULTS CAUSES
    Shrinkage during baking Dough not relax during baking
    Uneven lift or irregular shapes Improper rolling in procedure
    Uneven distribution of fat before
    rolling
    Dough not relaxed before baking
    Uneven heat in oven

    Fat running out during baking Too much fat used

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