Praktikum Teknologi Pengolahan Pangan

PASTRY
Pastry Processing Technology
Yeast Raised/Fermented
Non Fermented
• Croissant
• Puff Pastry (Flaky) :
• Danish Pastry
Chicken Pastry
Horn Cheese Stick
Twist Cream Horn
Hotdog Pastry
Fruit Pastry
Palmiers

• Pie (Mealy  Long-flake)

Apple Pie
Pineapple Pie
Puff pastry, also known as Pâte Feuilletée or
feuilletage in French, is a very delicate and rich pastry
that consists of many thin alternating layers of dough
and fat. This lamination gives puff pastry its light, crispy
and flaky texture upon baking

Products such as croissant, Danish pastry, strudel,

creme, torte cakes are often grouped under puff pastry,

Since croissant and Danish pastry are yeast-leavened,

there is a tendency to exclude them from the puff pastry
category.

Many newer variations also include flavored/colored

doughs such as chocolate to add to its visual appeal and
taste.
Making puff pastry involves preparing a water-based
dough, which is flattened to enclose a block of butter
within it.

The dough/butter assembly is repeatedly sheeted out

and folded to form alternating layers of dough and fat.

Single, double folds or their combinations can be

formed with a minimum of at least four single folds and
up to a maximum of six.
Four basic variations of puff pastry are commonly known:

1. Blitz puff pastry: “Blitz” is a German word for “lightning,” a

reference to the speed of the lamination process. Using this
method, the fat is distributed throughout the dough non-uniformly
in the form of small discs. Upon baking, Blitz pastry dough does
not rise sufficiently which limits its utilization to cream fillings and
other less refined applications.
2. Traditional puff pastry: the butter block is sandwiched between
two layers of dough and then laminated. This process requires a
fairly long processing time.
3. Italian puff pastry: also known as pasta sfogliata. This pastry
dough contains white wine and eggs and requires intensive mixing
prior to lamination using the traditional method.
4. Inverted puff pastry: as the name suggests, the layers of dough
and fat are reversed in this pastry dough. A reversible dough
sheeter is required for this process. Baking results in a crispy and
flaky product as the layers of fat become one during lamination.
Producing a high-quality puff pastry requires the
following steps:

1. Ingredient scaling/metering
2. Mixing for 4-5 minutes until all ingredients are well
incorporated. Full development of gluten occurs during
the lamination process.
3. Resting of the dough for about 1 hour.
4. Sheeting the dough to the desired thickness.
5. Laminating into 5-6 single folds, two folds at a time
followed by a 30 minutes of rest between each folding set
6. Once the desired number of layers has been achieved,
the dough is then sheeted down to around 0.6-0.8 mm to
be baked or packaged.
Puff pastry can be prepared fresh or obtained as a ready-
made chilled or frozen mass.

Commercially, large-scale pastry dough manufacture can

be made in batches or using continuous production lines.

The pastry sheet containing the fat is rolled out and by

transversal unfolding is reloaded from one belt to another
of lower speed.

A sheet of up to 128 layers of fat and dough can be

obtained which is then cut, filled, shaped and brushed
prior to packaging.
Puff pastry’s final quality is dependent on how well the
lamination process is carried out.

The formation of crisp and flaky texture is caused by the

vapor generated from the dough during baking and
further entrapment by the layers.

This vapor exerts sufficient pressure against the layers

leading to their expansion.

The higher the number of layers, the crispier the

corresponding product
Factors to be taken into consideration:

 Sheetability: The process should avoid overstressing the dough.

In some cases, proteases and/or reducing agents may be added
to the dough during mixing to improve its sheetability.4
 Lamination thickness: The layers must be sheeted to an even
thickness to ensure even rise during baking.
 Production temperature: A low temperature (10–20°C) must be
maintained in the plant to prevent the roll-in fat from melting or
from becoming too hard to sheet well.
 Melting point: The butter or fat must always have an adequate
melting point and plasticity to ensure smooth running of the line.
Baking: Producing a crisp and flaky final product requires baking
in a convection oven at 176°C for various durations depending on
the product.
Danish pastry and croissants
viennoiserie pastries, such as Danish pastry and
croissants, it is a variant of puff pastry made of
laminated yeast-leavened dough that creates a layered
texture.

Making the croissant dough

Combine the dough ingredients and knead for 3 minutes, at low to
medium speed, until the dough comes together and you’ve reached the
stage of low to moderate gluten development.

Shape the dough like a disc, not a ball, before you refrigerate it, so it
will be easier to roll it into a square shape

Cut the cold butter lengthwise into 1,25 cm thick slabs

pound lightly until you have a final square of 17 cm x 17 cm. Wrap in
paper and refrigerate the butter slab until needed
Take the dough out of the fridge. With a rolling pin roll out the dough disc
into a 26 cm x 26 cm square. Try to get the square as perfect as possible
and with an even thickness

Fold a flap of dough over the butter, so the point of the dough reaches the
center of the butter

The edges of the dough flaps should slightly overlap to fully enclose the
butter. With the palm of your hand lightly press the edges to seal the seams.

With a lightly floured rolling pin start rolling out, on a lightly flour dusted
surface, the dough to a rectangle of 20 x 60 cm

fold one third of the dough on top of itself and then fold the other side over
i. Repeat the rolling and folding two more times (ending up with 27 layers
of butter in total), each time rolling until the dough is about 20 cm x 60 cm.
After each fold, turn the dough 90 degrees before rolling again.

After the second turn, again give it a 30 minute rest in the fridge. After the
third turn, leave the dough in the fridge
 Roll out to 20 cm x 60 cm
 Fold
 Refrigerate 30 minutes
 Rotate 90 degrees
 Roll out to 20 cm x 60 cm
 Fold
 Refrigerate 30 minutes
 Rotate 90 degrees
 Roll out to 20 cm x 60 cm
 Fold
 Refrigerate
 Rotate 90 degrees
 Roll out to 20 cm x 110 cm
Dividing the dough
Take the dough from the fridge. Lightly flour your work surface. Now very
gently roll the dough into a long and narrow strip of 20 cm x 110 cm.

If the dough starts to resist too much or shrink back during this process
you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes
before continuing. Do not fight the dough, when the dough refuses to get
any longer, rest it in the fridge! It is such a shame to ruin

Shaping the croissants

Lay a tape measure along the top of the dough. With the wheel you mark
the top of the dough at 12,5 cm intervals along the length. Now lay the
tape measure along the bottom of the dough and make a mark at 6,25
cm. Then continue to make marks at 12,5 cm intervals from this point. So
the bottom and the top marks do not align with each other and form the
basis for your triangles.
Now make diagonal cuts starting from the top corner cutting down to
the first bottom mark. Make diagonal cuts along the entire length of
the dough. Then change the angle and make cuts from the other top
corner to the bottom mark to create triangles. Again repeat this along
the length of the dough.

gently elongate each triangle to about 25 cm. This is often done by

hand, but we have found that elongating with a rolling pin, very
carefully, almost without putting pressure on the dough triangle

After you cut a notch in the middle of the short end of the triangle, roll
the two wings by moving your hands outwards from the center, creating
the desired shape with a thinner, longer point

Proofing and baking

Arrange the shaped croissants on baking sheets, making sure to keep
enough space between them so they will not touch when proofing and
baking. Combine the egg with a teaspoon of water and whisk until
smooth. Give the croissants their first thin coating of egg wash.
Proof the croissants draft-free at an ideal temperature of 24ºC to 26.5ºC
/ 76ºF to 79ºF (above that temperature there is a big chance butter will
leak out!).

Right before baking, give the croissants their second thin coat of egg
wash. Bake the croissants in convection oven for 6 minutes at 195ºC /
385ºF, then lowering the temperature to 165ºC / 330ºF, and bake them
for another 9 minutes.

Best eaten while warm and fresh of course

 Roti maryam (pan-fried Indian flatbread (paratha))
Bahan-bahan
1. 250 gr tepung terigu Protein tinggi
2. 130 ml susu cair
3. 1 butir kuning telur
4. 3 sdm margarin cair
5.1/2 sdt garam
6.1 sdm Gula pasir
7. margarin untuk olesan
8. minyak untuk rendaman
1. Masukkan semua bahan dalam wadah
kecuali margarin kemudian uleni sebentar
hingga bahan tercampur rata, masukkan
margarin cair aduk rata lagi. kira kira
adonan 3/4 kalis tutup wadah dan diamkan
adonan selama 30 menit.
2. Setelah 30 menit bagi adonan sesuai selera,
bulatkan dan celupkan dalam minyak. Tutup
adonan agar tidak kering. Kemudian diamkan
adonan kurang lebih selama 7 jam
3. Setelah didiamkan 7 Jam pipihkan adonan
setipis mungkin dan selebar mungkin
menggunakan tangan atau rolling pin. Setelah
pipih, untuk mendapatkan tekstur berlapis iris
adonan menggunakan pisau.
4. Gulungkan adonan sehingga membentuk
gulungan bulat.
5. Pipihkan gulungan adonan menggunakan
tangan dengan ketebalan sesuai selera.
6. Panaskan oven/teflon, panggang roti diatas
api kecil hingga matang dan permukaan
berwarna kecoklatan.
Videos:

Puff Pastry / 54 layers & 162 layers / Michael Lim

https://www.youtube.com/watch?v=KzE-2ws_L4w

How It's Made - Croissants

https://www.youtube.com/watch?v=2FuNkp0hLMA

How Croissants Are Made • Tasty

https://www.youtube.com/watch?v=beOxJm1_tbk

Professional Baker Teaches You How To Make DANISH DOUGH!

https://www.youtube.com/watch?v=oKpFVzSbQeI
Danish Pastry - the real thing.mpg
https://www.youtube.com/watch?v=KpwpsaQt7-0

ROTI MARYAM - Kenyal Gurih Berlapis seperti mie

https://www.youtube.com/watch?v=KrORpq4s8Vw