THE DEVELOPMENT TEAM

Principal Investigator Prof. S. P. Bansal,

Vice Chancellor, Indira Gandhi University, Rewari

Co-Principal Investigator Dr. Prashant K. Gautam,

Director, UIHTM, Panjab University, Chandigarh

Paper Coordinator Mr. Pulkit Bhambi

HOD, IHM Dehradun

Content Writer Mr. Vivek Kumar Lecturer,

IHM Dehradun.

Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies

Himachal Pradesh University, Shimla

Paper 04: Food production operation and management Module 34: Laminated Pastries

ITEMS DESCRIPTION OF MODULE

Subject Name Tourism and Hospitality

Paper Name Food production operation and management

Module Title Laminated Pastries

Module Id 34

Pre- Requisites To know the classification of pastries, pastry faults and their

causes, guide lines for making pastries.

Objectives To understand pastries, understand the ingredients and

methods used to make pastries, factors affecting the

flakiness of pastries.

Keywords Pastry, Croissant, puff pastry, Danish Pastry etc.

TABLE OF CONTENTS

1. Learning Outcomes

2. Introduction

3. Classification

4. Ingredients Used

5. Laminated Pastries

6. Preparation of Flaky Pastry

7. Phyllo Pastry

8. Some other Varieties of Pastries

9. Characteristics and Guidelines for Making Pastries

10. Pastry Faults and Their Reasons

11. Factors That Affect Flakiness of Pastry

12. Summary

QUADRANT-I

1. Learning Outcomes:

After reading this units, you will be able to:-

i. Define pastries and classify them.

ii. Understand the ingredients and methods used to make pastries.

iii. Know the faults that occur when making pastries.

iv. Factors affecting flakiness of pastry.

2. Introduction

Definition of Pastries:-

Most kinds of pastry are made with a combination of flour, fat and a liquid to

bind. The texture, flavour and colour of the resulting pastry will vary

tremendously depending on the proportions and type of ingredients used.

Other ingredients may also be added to improve taste, quality and flavour of

pastries. These ingredients in dude sugar, flavoring additives, milk, egg etc.

Pastries may be served as a main dish, as snacks or as desserts. There are different

kind pastries such as short crust, choux, flaky, puff and Phyllo pastry.

These pastries are rich and have a high calorie value because they contain fat,

sugar, cream and other ingredients in large quantity.

Pastries are leavened primarily by steam, which is produced by baking in hot

ovens. Pastry is usually preferred if it is tender and does not break too easily when

served.

3. Classification:-

Pastries are classified as non-laminated and laminated pastries.

Non-Laminated Laminated

Short – crust Choux Pastry Puff Pastry Filo Pastry

(Rub-in-method) (hot water crust)

(Creaming method) Flaky

Rough Puff

Full Puff

Lavish

Pastry

4. Ingredients Used:-

1. Flour –

The flour used in pastry making is weak to medium strong. This type of flour

requires a longer fermentation period, yet has a better tolerance for extended

work on the bench, especially for dough’s such as puff or Danish which

require multiple rolls and folds.

2. Shortening / Fat –

Lard was probably the first fat used in pastry making, but has fallen out of

favor for health reasons. Pure butter gives pastry a rich flavor and color and a

crisp texture, but it can be difficult to handle. Most bakers use a combination

of butter and hard margarine to achieve a balance of good buttery colour and

flavor with the short, flaky texture provided by the margarine. Unsalted butter

is preferable because it has lower water content and amount of salt can be

controlled.

3. Liquid

Most pastry is bound with water, although mille or other liquids can be used.

Fresh milk is acceptable to use in any formula.

4. Sugar

It is used to both sweeten the find pastry and create a crisper texture. A

teaspoon or two is often added to savory dough’s, because the sugar helps the

pastry to color. The most common sugar used is the white granulated type.

This yields the finest product.

5. Eggs

They are added for richness in texture and flavour and because they help bind

all the ingredients together. Eggs improve the handling and quality of the

dough.

6. Yeast

Yeast content is increased in pastry dough because of the high sugar content.

7. Spices & Additives

A little grated orange or lemon rind should add just the right flavor to your

pastry, flavoring such as vanilla, almond can be used to enhance the dough, as

can spices such as cinnamon, nutmeg, ginger or cardamom.

5. Laminated Pastries:-

1. Puff Pastry –

The process of rolling, folding and turning creates hundreds of alternating

sheets of fat and dough. The heat of the oven melts the butter and creates

steam that puffs the dough into flaky layers. Ingredients used are:-

i. Flour must be form hard wheat bread flour. The amount of rolling

which the dough must with stand requires flour higher in gluten

contend.

ii. Shortening is used in relatively small quantities from which the puff is

made. The reason for incorporating such a small amount is the great

amount of roll-in fat that will be incorporated into the dough.

iii. Salt is included in some puff pastry dough for improvement of flavor.

iv. Roll-in fat is crucial to the quality of the finished puff pastry. It should

be of the same consistency as the dough itself. The fats most often

used are butter, margarine, shortening or puff paste (a fat specially

blending for puff pastry preparation).

v. Leavening agents are not normally used in this dough. As the dough is

folded and rolled with fat, multiple layers of dough scaled around fat

are formed. When the dough is placed in the hot oven, the fat begins to

melt, enriching and lubricating the dough surrounding it. The fat

thereby creates a small packet in the dough. The moisture released by

the fat evaporates as it is heated, creating steam. This steam pushes up

the pocket that has been formed. This steam pushes up the pocket that

has been formed. This same action is created in hundreds of pockets

within the pastry, creating the volume a minimum of 8 times its

original thickness, and forming the flaky texture that makes this a

grand pastry.

6. Preparation of Flaky Pastry

Prepare the base dough with flour, salt, small portion of shortening and liquid.

Allow chilling for 30 mint, cream roll is fat and keep aside.

Roll out dough into a rectangular shape with ½ “thickness.

Divide roll-in fat into three parts and apply one part to the dough, leaving a 1”

margin around the edges.

Fold both ends to the centre and shut like a book fold.

Repeat this rolling and folding with the other two portions of roll in fat,

chilling in between folding.

Repeat one more fold without fat.

Chill and use as required.

Puff pastry is made by repeatedly folding dough around a block of butter. When

the pastry is baked, steam trapped inside the dough separates the folded layers.

This process creates a puffy, flaky finished product. Puff pastry is used in making

several products including croissants.

The method of preparing puff pastry is slightly different from flaky pastry. Fat

which is used for making puff pastry should have a high melting point so that it

can endure the friction produced by heat to which it is subjected during sheeting

and folding operations. Dough should be made with chilled water so that fat does

not melt during these operations. It is always better to use a few drops of lemon

juice as it gives better extensibility to the dough. Dough should be smooth enough

so that it rolls out easily. Too stiff or too loose dough will be difficult to manage.

When the dough is mixed properly, it should be kept in the fridge by covering it

with a moist cloth to avoid crust formation for half an hour. Fat or shortening

should be made in a square block and should be chilled in the fridge. The

consistency of the fat and dough should be similar. If the dough is firmer than the

fat, refrigerate the fat for a little while. When the dough is properly chilled, roll

out the dough in square shape, slightly bigger than the block of fat. Roll each

corner of the square out into a thinner flap. Dusting flour can be used while

rolling the dough, but brush off the dry flour. Place the block of fat in the centre

of the square of dough. All four corners of fat should be covered with the flap.

Seal them properly but always remember to brush off the excess dry flour. Keep it

in the fridge for 25-30 min. After this the dough should be rolled lengthwise in a

rectangular shape and should be folded in a book form by bringing both the corner

in the centre. It should than be again folded over so that the entire sheet forms

four layers in a similar manner. After this the dough should be kept in the fridge

for half an hour. The same procedure is repeated four more time. This dough is

known as puff pastry and is used to make cream rolls, patties, etc.

2. Flaky Pastry –

The dough used for making flaky pastries is constitutes salt, flour, fat and

water. First, the flour and salt are sieved together. The dough is then smooth

evened by using chilled water. Generally 55 to 70 percent of fat is used to

make the dough. Approximately about 5 to 10% of fat is mixed in the dough

and the remaining fat is used for layering and sheeting. Fat is added after the

dough is mixed so that it allows gluten to develop. After proper kneading of

the dough, it is allowed to rest for half an hour in a refrigerator.

The dough is then rolled on a lightly flavored marble top into a rectangular

sheet is marked in three equal portions. The total amount of fat is also divided

into three equal portions. One portion of fat is made soft and pliable (so that it

can spread easily) and it is spread onto two thirds of the rolled sheet, leaving

the remaining one-third, half an inch of space on the edges should be left

without fat as it helps in sealing the edges. Then, one third portion of the

dough on which fat is not spread is folded over the one-third portion on which

the fat is stored. The remaining one-third portion with fat is folded over it.

One can easily see the alternate layers of dough and fat. The edges are then

sealed carefully and covered with moist cloth and kept the fridge for twenty-

five to thirty minutes.

After this, the dough is rolled and a second portion of the fat is spread. The

dough is again kept in the fridge for 25-30 mins.

The same procedure is followed for the remaining 1/3rd portion of fat.

After this stage two folds are given without using fat. At this stage, the pastry

has several thin layers. The pastry is the relaxed for one hour in the fridge. It

is chilled because a cold pastry when exposed to the heat of the oven rises

better.

Now the pastry is ready to be rolled out for different uses like cream horns,

patties etc.,

7. Phyllo Pastry

This pastry is mainly preferred commercially and traditional in Greece and

Turkey, including sweets, savory pies and pastries.

Phyllo pastry is an extremely thin pastry that is layered in sheets make phyllo

sheet is about the same as a sheet of paper or tissue paper and because of this

it is the most delicate of all of the pastries and breaks easily. To make phyllo

pastry, spread each sheet with butter and layer it in four or five layers before

wrapping it around a filling.

Like puff pastry, phyllo pastry is fairly difficult to make because it is hard to

get the pastry as thin as is required. Phyllo pastry dries out quickly that makes

it necessary to keep the phyllo sheets layered between parchment papers and

covered with a damp towel while it is being worked with. These can be baked

as well as deep fried.

8. Some other Varieties of Pastries :-

i. Danish Pastry –

Danish pastry is making with flour, egg, milk, yeast and butter. It is rich

sweet soft and crispy. This pastry is a combination of fermented dough &

flaky pastry. The rolling, buttering, folding and chilling operations are

repeated several times to create a fluffy, buttery and flaky dough. The

fermented dough is invariable made by sheeting out the roll, cutting it into

various shapes and then filling with sweets like fruit, jam, cinnamon etc.

After filling, it is kept for proofing, and then baked. To give a shiny crust,

they are coated with sugar, egg or milk.

Techniques used in making Danish pastry:

The techniques of laminating Danish pastry and the croissant are similar to

that of puff pastry and have some differences.

Step 1. Combine the flour, salt, sugar, milk and yeast together in a mixing

bowl and kneed it to smooth dough. Take care not to over mix the dough,

so that the end product is soft and flaky.

Step 2. Cover the dough and keep it for intermediate proving.

Step 3. Do the knock back.

Step 4. Rest the dough and meanwhile prepare the butter block.

Step 5. Roll the dough and laminate the butter in three folds.

Step 6. Cover the rolled pastry with plastic and freeze in the freezer until

used. This is so done, to avoid the proving of the dough in refrigerator.

Before using for final use the Danish pastry should be rested at room

temperate for sometime before shaping.

Some widely used Danish pastries are custard Danish, cinnamon roll, bear’s paw, pin

wheels, flower Danish etc.

ii. Croissant –

Croissants are a type of pastry in the shape of a crescent. Croissant is

made of a leavened variation of puff pastry. The dough is make with flour,

salt, sugar, yeast, butter, water and milk. The layer is rolled and folded for

a few times to get it characteristics shape. They are sometimes stuffed

with cheese or chocolate before being rolled into a shape which is like a

crescent.

Techniques used in making croissant:

Step 1. Combine the flour, salt, sugar, milk and yeast together in a mixing

bowl and kneed it to smooth dough. Take care not to over mix the dough,

so that the end product is soft and flaky.

Step 2. Cover the dough and keep it for intermediate proving.

Step 3 . do the knock back.

Step 4. Rest the dough and meanwhile prepare the butter block.

Step 5. Roll the dough and laminate the butter in three folds.

Step 6. Cover the rolled pastry with plastic and freeze in the freezer until

used. This is so done, to avoid the proving of the dough in refrigerator.

Step 7. Roll the pastry to about 7mm thick and around 6-7 inch wide

strips.

Step 8. Cut the strips into triangles. Ensure that the base of the triangle is 4

inches.

Step 9. Make a small slit in the base of the triangle and roll the triangle

like a cigar, from the base till the tip.

Step 10. Place onto baking sheets and prove until double in size. Glaze

with egg wash and bake until golden brown and crisp.

Croissant are usually baked plain, but sometimes they could be stuffed

with grated chocolate to make chocolate croissant. They can be glazed

with melted chocolate after baking or dusted with icing sugar.

iii. Fried Pies –

Fried Pies are consumed as popular disserts. Gluten is developed in the

dough of the pie. The dough is make like short crust pastry and it is rolled

in a circular form. The filling is placed on one-half of the circle and the

other half of the crust is folded over. The edges are then sealed with slight

moisture and pressure like other pastries.

This is then fried with half an inch of hot fat in a heavy bottomed pan.

While frying, fat is absorbed making the pastries soft. However, the

softness is not obtained in baked pies. The pies are then glazed with sugar

to add sheera.

9. Characteristics and Guidelines for Making Pastries –

i. It should be golden brown in colour and consistently even in

colour.

ii. It should have a pleasant aroma.

iii. The flakes should be separated.

iv. It should be soft and easy to cut.

v. It should not be crumbly.

vi. It should not have blisters on the surface.

vii. It should have smooth and neat edges.

viii. It should not be stuffed with extra filling.

ix. It should not be soggy.

x. It should not contain extra fat.

Guidelines for a Perfect Pastry –

1. Keep all ingredients and utensils cold. Do not allow the fat to melt

while kneading the dough as this can lead to hardening of dough, once

baked wash hands under a cold running tap to keep them as cool as

possible.

2. Sift the flour and other dry ingredients well so that air is incorporated.

3. Add just enough water. Too much liquid hardens the dough, causing

the pastry to shrink during baking, too little water gives a crumbly

result during rolling.

4. Mix the dough as quickly and lightly as possible. Hard mixing and

delayed mixing will develop gluten.

5. Wrap the dough in a cling film and chill in the refrigerator for thirty

minutes before rolling out, otherwise the pastry could shrink during

baking.

6. Use a lightly floured clean surface and rolling pin to roll out the

dough.

7. Roll the dough in one direction only, rotating to get an even shape.

8. Never stretch pastry dough while rolling, it will shrink during baking.

9. Bake the rolled and blind pastry quickly in a hot oven before adding

any filling.

10. Gloze pastry before baking to give sheer

11. Pre-heat the oven and do not open it too frequently.

10. Pastry Faults and Their Reasons :-

Fault Reason

Crumbly Crust Too little water, too much fat, insufficient mixing

Tough Crust Insufficient fat, too much water, too much dusting flour on

rolling board, over kneading.

Lower Crust Soggy Oven temperature too low, filling with too much moisture.

Shrink in Pan Over handling of the dough, pastry dough stretched tightly

when placing in the baking pan, recipe un balanced.

Blisters in Pastry Not pricked enough, oven temperature low.

Coloureing Even Uneven heat in the oven, unevenly rolled.

Too dark in Colour Temperature of oven very high.

Too light coloured Temperature of oven too low.

11. Factors That Affect Flackiness of Pastry –

o Character of fat that used, whether solid or liquid.

o The consistency of solid fat.

o The type of flour used.

o The proportion of water.

o The speed of mixing.

o The method of mixing.

o The number of times dough is rolled.

Note :-

1. Puff Pastry :- Proportion of fat to flour 3:4

Folding once with fat, three times without

2. Flaky Pastry :- Proportion of fat to flour 1:1

Folding three times with fat, once without

3. Rough Puff Pastry :- Proportion of fat to flour 3:4

The entire amount of fat is rubbed in with the flour and

kereaded to a soft dough. It is then rolled and folded three

times without any fat.

4. Danish Pastry :- Proportion of fat to flour 1:2

Folding once with fat

12. Summary

Now we have learnt about different kinds of pastries, role of ingredients. We have

also understood the different methods of pastry making and faults in preparation. We

have also learnt about the factors affecting flakiness.