Chapter 9 Laminated Doughs Laminated Dough Puff pastry
![Chapter 9 Laminated Doughs Chapter 9 Laminated Doughs](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-1.jpg)
![Laminated Dough • Puff pastry, croissant and Danish dough are called laminated or rolled-in Laminated Dough • Puff pastry, croissant and Danish dough are called laminated or rolled-in](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-2.jpg)
![Preparing Laminated Dough • All preparations depend upon layering fat and dough through a Preparing Laminated Dough • All preparations depend upon layering fat and dough through a](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-3.jpg)
![Puff Pastry • Is used for both sweet and savory preparations. • It can Puff Pastry • Is used for both sweet and savory preparations. • It can](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-4.jpg)
![Puff Pastry Shapes • Once puff pastry dough is prepared it can be rolled Puff Pastry Shapes • Once puff pastry dough is prepared it can be rolled](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-5.jpg)
![Croissant and Danish • Are leavened by: – yeast in the dough – steam Croissant and Danish • Are leavened by: – yeast in the dough – steam](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-6.jpg)
![Production Stages • Criossant and Danish dough are made from an enriched dough following Production Stages • Criossant and Danish dough are made from an enriched dough following](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-7.jpg)
![On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-8.jpg)
![Convenience Products • Laminated dough products are available from every stage of the process: Convenience Products • Laminated dough products are available from every stage of the process:](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-9.jpg)
- Slides: 9
![Chapter 9 Laminated Doughs Chapter 9 Laminated Doughs](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-1.jpg)
Chapter 9 Laminated Doughs
![Laminated Dough Puff pastry croissant and Danish dough are called laminated or rolledin Laminated Dough • Puff pastry, croissant and Danish dough are called laminated or rolled-in](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-2.jpg)
Laminated Dough • Puff pastry, croissant and Danish dough are called laminated or rolled-in dough – Fat is incorporated through a process of rolling and folding • Laminating produces alternating layers of dough and fat. • Pastries made with laminated dough are distinguished by their flaky texture On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Preparing Laminated Dough All preparations depend upon layering fat and dough through a Preparing Laminated Dough • All preparations depend upon layering fat and dough through a](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-3.jpg)
Preparing Laminated Dough • All preparations depend upon layering fat and dough through a series of turns to give the pastry its characteristic flakiness and rise. • Butter is the preferred roll-in fat because it produced better flavor and color than margarine or other products. • Several methods for layering the fat are used: three-fold (single book fold) and the four fold (double book fold) On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Puff Pastry Is used for both sweet and savory preparations It can Puff Pastry • Is used for both sweet and savory preparations. • It can](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-4.jpg)
Puff Pastry • Is used for both sweet and savory preparations. • It can be baked and filled, or filled and baked. • Puff pastry is leavened by the steam escaping from the layers of butter in the dough; it does not contain any leavening agents. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Puff Pastry Shapes Once puff pastry dough is prepared it can be rolled Puff Pastry Shapes • Once puff pastry dough is prepared it can be rolled](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-5.jpg)
Puff Pastry Shapes • Once puff pastry dough is prepared it can be rolled out flat then cut into various sizes and shapes: – – – – Bouchées Vol-au-vents Feuilletées Pinwheels Bear claws Medallions Cheese Straws Cream Horns On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Croissant and Danish Are leavened by yeast in the dough steam Croissant and Danish • Are leavened by: – yeast in the dough – steam](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-6.jpg)
Croissant and Danish • Are leavened by: – yeast in the dough – steam escaping from the moisture in the layered fat – eggs, if present • These bake into soft crusted pastries with a distinctive flakiness. • Fat content is very high, as much as 50% On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Production Stages Criossant and Danish dough are made from an enriched dough following Production Stages • Criossant and Danish dough are made from an enriched dough following](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-7.jpg)
Production Stages • Criossant and Danish dough are made from an enriched dough following most of the 10 stages for making yeast bread. • Steps that differ from those used with yeast dough: – Butter is incorporated through the turning process – Rolled-in doughs are flattened then cut into portions unlike yeast dough which is rolled. – Portions are shaped without rounding On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![On Baking A Textbook of Baking and Pastry Fundamentals Second Edition Labensky Martel Van On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-8.jpg)
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
![Convenience Products Laminated dough products are available from every stage of the process Convenience Products • Laminated dough products are available from every stage of the process:](https://slidetodoc.com/presentation_image_h/d086392b41ef0f475388dcf202b5bc97/image-9.jpg)
Convenience Products • Laminated dough products are available from every stage of the process: – Formed and frozen – Formed – Frozen and fully proofed – Formed, frozen, proofed and baked On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.