- Slides: 5
SWEET PASTE KSHS 800
CHAPTER 5 -SWEET PASTE This Chapter covers the competencies required to produce Sweet paste products. It involves objectives, methods of making Sweet paste, Products made from Sweet Paste, Selection and role of materials, Processing of Sweet Past e products, baking temperatures. It also has test questions at the end of the chapter OBJECTIVES At the end of the Chapter, the learner will be able to: Ø Describe the method used for making Sweet Paste • Rubbing –in Method • Creaming Method • Hybrid/Flour batter method Ø List down the various products made from Sweet paste Ø Understand the roles of Ingredients in Sweet Paste Ø Describe the Process of manufacture of Sweet Paste products Ø List down faults in Sweet Paste and their remedies
METHOD OF MAKING SWEET PASTE RECIPE: Ø 3. 5 Kgs - Flour Ø 1. 9 Kg. – Butter or cake margarine Ø 1. 0 Kg – Fine, soft grained castor sugar Ø 570 ml Eggs
Method: Ø Sieve the flour and rub in the butter or margarine. Ø Make a bay, add the sugar and eggs Ø Dissolve these together then draw in a little of the floor and mix to a batter Ø Finally draw in the remaining flour and flake the ingredients together to distribute the moisture evenly Ø Complete the mixing by rubbing down thoroughly under the hands Sweet paste can also be made by machine
SWEET PASTES Ø Sweet pastes are combinations of fat, flour and sugar with liquid to bind ingredients together. The fat to flour ratio will vary from formula to formula but is likely to be between 40 & 55% of the flour weight with sugar levels between 15 & 30% of the flour weight. The amount of liquid required to bind ingredients will be dependant on the amount of fat present and the paste characteristics required. Ø Sweet pastes are normally used for shells in such products as custards, flans, tarts etc. and for the bases of torten and fruit slices. Their main quality is shortness of eating, with a complete absence of hardness or toughness, yet strong and crisp enough to hold baked fillings and be handled without breaking.