Baking & Snack - May 2018 - 85

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.

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 / May 2018 Baking & Snack 85

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