METHOD FOR PRODUCING PUFF PASTRY OF IMPROVED QUALITY

摘要

Improved puff pastry is prepd. as follows: (all wt%): 40-50 water or milk, contg. salt heated to 35-45 deg.C 40-50 flour, and based on flour wt., 0.9-2.4 wheat malt, 0.12-0.18 lecithin 0.12-0.18 sugar 0.12-0.15 monoglyceride ester is added. Above dough is allowed to rest and is rolled out to a max thickness of 8mm. 40-50 of margarine of 40-41 deg.C slip temp. and 12-12.5 water content is spread on the rolled dough. The thus prepd. dough is folded twice, allowed to rest and rolled out. Foldings and rolling are repeated several times. Prior to bakings the puff pastry is rolled out and cut to required shapes.