Practical reports: puff pastry
There are many kinds of pastries all over the world. All of these pastries are based on a flour and water mixture always with some added fats or margarine, and sometimes include other ingredients like eggs and sugar.( Le Gourmand Patissier, 2010)
Puff pastry is one of typical pastries which appearance is flaky, tender and light. It has many layers that caused by expand or “puff” when it baked. Mixing flour, salt, a little fat and water is used to form dough. Then the dough is layered with fat or other ingredient such as margarine, to form thousand of layers of fat and dough by folding and rolling (America Palm Oil Council, 2010). Pastry rises up due to the combination and reaction of the ingredients and also containing air between the layers, when it is baked. (Baking Industry Research Trust, 2010 and Mcgee, H., 2004)
Three main points will be included in this practical report. Firstly, after dough is mixed, it should be rested with covered cling film for 15 minutes. The changes of leaven dough in this procedure will be discussed. Secondly, typical symbols of the puff pastry are layers formed by fats and dough. The quantity and formation of layers is also a factor impacting on the quality of puff pastry. Finally two kinds of puff pastry are manufactured that is based on two different layering fats. One is layered with stork margarine, another one is with specialized puff pastry layering fat. The appearances of these two products are mainly different. The reason for this is mentioned as well.
The height of puff pastry has been measured after manufacturing. Then the mean and standard deviation for both treatments are calculated by using statistic methods. Later, an unpaired t-test will be used to analyze if there is a statistical difference between the fats in terms of pastry rise. Meanwhile, a square of puff pastry from each batch should be tasted after baking and the mark for their observations should be given for puff pastry quality.
The aims of this report are to analyze producing process and quality of the puff pastry that is manufactured. Based on the recorded data, the reasons for leaven dough, quantity and formation of the layers and differences between layering fat and stork margarine puff pastry are explained.
Materials and methods
Two different ingredients for fat and margarine are mentioned in table.1 and table.2
Name| Quantity| Comment|
Strong flour| 635.4g| |
Salt| 11.56g| |
Cake margarine| 58.2g| Ingredients: vegetable oils, water salt, buttermilk, emulsifier(mono- & di- glycerides of fatty acids), preservative(potassium sorbate), citric acid, flavouring vitamin E, colour (beta- carotene),vitamins A & D.Typical values per 100g contain 630kcal energy, 70g fat, 0.9g sodium and 2.25g salt.| Water| 300.2g| |
Stork margarine| 419.8g| Ingredients: vegetable oils, water salt, buttermilk, emulsifier(mono- & di-glycerides of fatty acids), cltric acid, flavourings, vitamin E, colour (beta- carotene),vitamins A & D.Typical values per 100g contain 675kcal energy, 75g fat, 0.9g sodium and 2.30g salt.| Table.1 The ingredient of puff pastry with stork margarine
Name| Quantity| Comment|
Strong Flour| 635 g| |
Salt| 11.48g| |
Cake Margarine| 58.1g| Ingredients: vegetable oils, water salt, buttermilk, emulsifier(mono- & di- glycerides of fatty acids), preservative(potassium sorbate), citric acid, flavouring vitamin E, colour (beta- carotene),vitamins A & D.Typical values per 100g contains 630kcal energy, 70g fat, 0.9g sodium and 2.25g salt.| Water| 300.3g| |
Specialized Puff Pastry Fat| 420.2g| |
Table.2 The ingredient of puff pastry with specialized puff pastry fat
Sieve, Kenwood mixer, pastry-brake machine, cling film, rolling pin, knife, oven, cutter
1. Sieve the flour and the salt in to bowl of a Kenwood mixer. 2....