Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of pasteAfter spraying the layers they are folded in the usual way. The fat is either high pressure sprayed through nozzles or is sprayed by turbines. Uniform dispersion of fat gives improved product quality ...
-High Stable Pastry Make Up Line with Optional Oven & Cooling -Turn-key / Integrated Solution for Your Production -Product Range: Croissant ,mesh pasty bread ,Etc. -Dough Hopper The mixed dough is poured into the feeding hopper of the Danish bakery machine through t...
The whole grain or legume cakes produced by this method have a natural, appealing appearance and produce a more durable grain or legume cake.MOORE, GARYKHAN, NORMANYACU, WALEED
PURPOSE: To obtain a roll-in oil and fat composition containing proteaze capable of providing soft puff pastry having good float and crispiness without impairing dough in operation.KAJIMURA TORU梶村 徹OGATA HIDENORI尾方 英徳
Lefebure E, Ronkart S, Brostaux Y, Bera F, Blecker C, Danthine S (2013) Investigation of the influence of processing param- eters on physicochemical properties of puff pastry margarines using surface response methodology. LWT-Food Sci Technol 51(1):225-232...
Puff pastry prodn - using high pressure spraying of supercooled liquid fat on layers of pasteAfter spraying the layers they are folded in the usual way. The fat is either high pressure sprayed through nozzles or is sprayed by turbines. Uniform dispersion of fat gives improved product quality ...
The fat used is crust fat (as used for puff pastry, having a 30-40 deg. C melting point rather than the 18-20 deg. of normal fat or butter). Per 100 pts. wt. of flour, 15-30 pts. wt. of fat is used, the mixed paste is rolled-out to 1-5 mm thickness, each rolled-out ...
In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the final thickness (1.0-3.5 mm...
Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technolog...