The popular French staple breakfast, the croissant, is a challenging product to manufacture industrially. Dough inherently responds very sensitively to the wrong temperatures or rough mechanical handling. The light buttery rich yeast dough, needs mathematical forming precision and a lot a flexibility to be able to deliver consistent results on an automated line.
Experts from BVT Bakery Services and Rademaker explained for World Bakers Digital what a major influence fat and finely-tuned equipment have in the pursuit of the perfect end-product with the desired lift.
For example, the temperature of fat could be a factor that influences the quality of the end product. If the temperature of the fat rises or falls too quickly, or the end temperature of the incorporated fat is too high or too low, the end product will not have the desired quality.
“Obtaining the perfect balance between dough and fat is a study itself. In summary, for puff pastry the temperature and consistency of the dough and the fat is of the utmost importance for the layer structure of the puff pastry,” said Maarten Van Der Coer, marketing & organisation director at BVT Bakery Services.
For Rademaker’s Product Manager, Olaf Stock, it is important to consider that all types of fat have their own characteristics and all must be able to be processed with the same efficiency. “In recent years we have seen a major shift from margarine to butter products for good taste and quality. However, the price of butter is much higher compared to margarine or shortening and therefore requires a very accurate fatpump. Every 1% inaccuracy in the pump can cost a lot of money on an annual basis. Looking at the fact that there are Rademaker customers who process more than 5000 kg of butter per hour in the production of laminated dough, the benefits of a very accurate fatpump can be huge,” Stock warns.
You can read the rest of this article in the Summer Issue of World Bakers Digital magazine, which you can access by clicking here.