Manufacture of Viennese pastries uses fat containing dissolved sugar for enhanced flavour

摘要

The Viennese pastries are made using a fat that is solid at ambient temperature and has an aqueous phase containing dissolved sugar. The actual contents of the sweetened fat (in weight per cent) are: 50 - 85 % fat; 10 - 40 % water and 5 - 25 % sugar. The sweetened fat can be used to make flaky pastry or brioche dough with flour, water and a biological yeast.