Submitted By :- Submitted To :-

Navdeep Singh Mr. Usman Ahmed

15112132
Food tech.
• Pastry word comes from the word “Paste”
– Mixture of Flour, Liquid and Fat.

• In bakeshop, it refers both to various In

bakeshop, it refers both to various pastes
and dough

• Ex: puff pastry and éclair paste.

 Pastry is dough made from flour, fat, and
water
 Eggs, cheese, or sugar can be added for a
richer dough
 A variety of dishes can be made with the
different kinds of pastry
 Light golden brown color
 Lightness :- not heavy
 Tenderness – beaks easily when bitten
 Shortness – short crust pastry crumble easily
without breaking up
 Acceptable flavor
Two main types of pastry :-

 Short crust Pastry

• Used for base of Tart, quiche
• Does not puff up due to absence of leavening
agents

 Puff Pastry
• Contain equal weights of fat and flour
Short Crust Pastry Puff Pastry
 FLOUR
 Wheat Flour

Too much flour results in tough dry and

flavorless recipe

Too lillte results in flat, tough and flavorless

baked good
 FAT
• To give texture to the final product
• Depending upon the kind of fat used, the
pastry will also have certain flavor.

 WATER
• Too little water in pastry causes the pastry is to
be crumbly and dry
• Too much, over mixing develops too much
gluten which causes a tough pastry.
 Leavening Agents

Baking powder and

Baking soda can be
Used to leaven

 Salt

To improves and enhances

The flavor of final product,
But don’t leave it out
 Rich, buttery dough that bakes into hundreds of
light crispy layers
 Rolled-in dough like danish and croissant dough
but no yeast content
 Steam serve as the leavening agent; can rise to
eight times to its original thickness when baked
 Butter is the preferred fat for rolling in
1. Make a well in the mound of flour and add
the liquid

2. Work the ingredients into a dough

3. Knead the dough until smooth. Then roll it

out into a large rectangle
4. To prepare the butter, first soften it by beating it
with a rolling

5. Square off the butter. Roll it into a smooth

rectangle two-thirds the size of the dough rectangle

6. Place the butter on the dough so it covers the

bottom two-thirds of the rectangle
7. Fold down the top, unbuttered third of the
dough so it covers half the butter

8. Fold the butter third over the center. The

butter is now enclosed.

9. Togive the dough its first four fold, roll the

dough into a long rectangle. Before rolling,
beat the dough lightly as shown so that the
butter is evenly distributed

10. Before folding, always brush off excess

dusting flour
11. Fold down the top edge of the
dough to the center

12.Fold up the bottom edge to the

center

13. Fold in half to achieve the finished

four fold
 Dough should be cool when it is rolled and cut

 Avoid touching the cut edges with the finger,

layers may stick together

 Baking temperature of 400° to 425 °F (200 ° to

220 °C) are best for most puff dough products
FAULTS
Shrinkage during baking
Uneven lift or irregular shapes
Fat running out during baking
CAUSES
Dough not relax during baking
Improper rolling in procedure
Uneven distribution of fat before
rolling
Dough not relaxed before baking
Uneven heat in oven
Too much fat used