Lesson 14:Importance Of Balancing, Formula For Different Baked Products
Pastry
Use 42 to 59 parts of fat to 100 parts of flour. Less than 44 parts of flour leads to gluten formation in the dough. Use of more than 59 parts of fat leads to crumbly and greasy pastry. A minimal amount of water must be added to develop gluten (flakiness). Too little water results in crumbly pastry and excessive water makes pastry tough. Too strong flour, over mixing, too much rolling, use of excess scrap dough, too stiff dough results in toughness of pastry. Too strong flour, Use of scrap, tough or over mixed or not relaxed dough results in shrinkage of pastry, too much blending of fat with flour, over mixing, use of scrap leads to lack of flakiness, very weak flour, fat with large lumps, improper handling and dough rich in fat, lead to falling apart of dough
