Baking & Snack - May 2018 - 85

EQUIPMENT
Pastry Processing

Whether creating a value or premium product, bakers can automate to ...

hit the SWEET SPOT
by Joanie Spencer
In the old days, all pastries were inherently premium.
Crafted by hand, they were made with ingredients like
real butter, and artisan bakers took their time to gently
roll dough into thin sheets and meticulously fold them
into layered "books" and allowed them plenty of rest
time before further sheeting and baking, often the following day. Premium was synonymous with quality.
Today, "premium" is defined by the same standards,
but changing consumer demands and large-scale manufacturing have made it all relative. Modern pastry
production can be thought of in two camps: premium
and value. While premium pastries still adhere to the
ideals of old, value pastries serve a different need for a
different audience.
With such a variety of consumer needs and lifestyles,
as well as channels where pastries are now available -
from c-stores to in-store bakeries to luxury resorts -
quality is in the eye of the beholder. Whether creating
value pastries or automating the artisan books of old,

equipment manufacturers can help bakers hit that sweet
spot with a process that's consistent and repeatable.

When laminating pastry
dough, the type of fat
can affect the process.
Rondo

Fat chance
While processing is an important point of differentiation
for laminated products, it all starts with one key ingredient, and that's the fat. "Butter is the one ingredient that
really identifies the premium product," said Eric Riggle,
president, Rademaker USA. "Value products tend to use
shortening or margarine, but premium pastries always
start with butter."
The fat type, especially butter, can really dictate certain aspects of the process for many reasons. For starters, butter is expensive. "The quality of butter is defined
by the percentage of solids, and there are various levels
of butter qualities that can be purchased in the market,"
said Jerry Murphy, president, Rondo.
Butter in the US market tends to have less fat solids
than its European counterparts. A higher-water-content

www.bakingandsnack.com / May 2018 Baking & Snack 85


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Table of Contents for the Digital Edition of Baking & Snack - May 2018

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http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
http://www.nxtbook.com/sosland/bs/2018_02_01
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http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
http://www.nxtbook.com/sosland/bs/2017_02_01
http://www.nxtbook.com/sosland/bs/2016_12_01
http://www.nxtbook.com/sosland/bs/2016_11_01
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http://www.nxtbook.com/sosland/bs/2016_09_01
http://www.nxtbook.com/sosland/bs/2016_08_01
http://www.nxtbook.com/sosland/bs/2016_07_01
http://www.nxtbook.com/sosland/bs/2016_06_01
http://www.nxtbook.com/sosland/bs/2016_05_01
http://www.nxtbook.com/sosland/bs/2016_04_01
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http://www.nxtbook.com/sosland/bs/2013_05_01
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http://www.nxtbook.com/sosland/bs/2013_03_01
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http://www.nxtbook.com/sosland/bs/2012_12_01
http://www.nxtbook.com/sosland/bs/2012_11_01
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http://www.nxtbook.com/sosland/bs/2010_09_01
http://www.nxtbook.com/sosland/bs/2010_08_01
http://www.nxtbook.com/sosland/bs/2010_07_01
http://www.nxtbook.com/sosland/bs/2010_06_01
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http://www.nxtbook.com/sosland/bs/2010_03_01
http://www.nxtbook.com/sosland/bs/2010_02_01
http://www.nxtbook.com/sosland/bs/2009_12_01
http://www.nxtbook.com/sosland/bs/2009_11_01
http://www.nxtbook.com/sosland/bs/2009_10_01
http://www.nxtbook.com/sosland/bs/2009_09_01
http://www.nxtbook.com/sosland/bs/2009_08_01
http://www.nxtbook.com/sosland/bs/2009_07_01
http://www.nxtbook.com/sosland/bs/2009_06_01
http://www.nxtbook.com/sosland/bs/2009_05_01
http://www.nxtbook.com/sosland/bs/2009_04_01
http://www.nxtbook.com/sosland/bs/2009_03_01
http://www.nxtbook.com/sosland/bs/2009_02_01
http://www.nxtbook.com/sosland/bs/2008_12_01
http://www.nxtbook.com/sosland/bs/2008_11_01
http://www.nxtbook.com/sosland/bs/2008_10_01
http://www.nxtbook.com/sosland/bs/2008_09_01
http://www.nxtbook.com/sosland/bs/2008_08_01
http://www.nxtbook.com/sosland/bs/2008_07_01
http://www.nxtbook.com/sosland/bs/2008_06_01
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http://www.nxtbook.com/sosland/bs/2008_02_01
http://www.nxtbook.com/sosland/bs/2007_12_01
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http://www.nxtbook.com/sosland/bs/2006_12_01
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http://www.nxtbook.com/sosland/bs/2006_08_01
http://www.nxtbook.com/sosland/bs/2006_07_01
http://www.nxtbook.com/sosland/bs/2006_06_01
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http://www.nxtbook.com/sosland/bs/2005_12_01
http://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
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