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FORMULATION,MIXING AND
MOULDING METHODS
HEMA MALINI.S
M.TECH(FOOD SCIENCE AND
TECHNOLOGY)
IIFPT
PIE
• A pie is a baked dish which is usually made of
a pastry dough casing that covers or
completely contains a filling of
various sweet or savoury ingredients.
PASTRY
• Pastry is a dough
of flour, water and shortening (solid fats,
including butter) that may be savoury or
sweetened.
INGREDIENTS USED IN
MAKING OF PASTRY
• Flour
Flour is the main structure builder in pastry.
Pastry flour generally produces superior pie
doughs, however, a combination of 60 percent
bread flour and 40 percent cake flour can
produce quality pies if the dough is mixed
properly.
• Sugar
• Sucrose sugar is generally used. Use of
High Fructose Corn Syrup (HFCS) improves the
eating quality and shelf life. Moisture content
(about 30 percent) of HFCS should be taken
into consideration while calculating water
absorption. Higher sugar content slows down
fermentation rate. To offset this slowing
effect, yeast content should be raised.
• Yeast
Yeast content of a dough depends on the
amount of sugar and fat in the dough.
Compressed, dry or instant yeast can be used.
Dry yeast should be soaked in Luke warm (45C)
water. It should never be put in cold water as
glutathione, a powerful reducing agent bleaches
out which will make the dough sticky and
difficult to handle.
• Salt
Salt content of Danish pastry dough is
generally 2 per cent. if salted buttered is used
as roll in fat, the salt content should be
proportionally reduced.
• Water
• Water dissolves the salt, develops the flour
proteins, and controls the consistency and
temperature of the dough. Excessive water in
the dough is undesirable because it takes
longer to bake the crust, and toughens the
crust.
• Eggs
Shortening 50 75
Salt 3 4
Sugar 0 10
Ice Water 20 50
STARCH
• There are several types of starches available to the pie baker for
thickening the fruit juices and or milk and water.
• PURE FOOD POWDERED STARCH:
A pure refined corn starch prepared from ordinary field corn. This type of
starch is not as stable as the Waxy Maize Starch and will break down and
become watery after long storage or when used to thicken fruit juices
containing a high acid content such as cherry or pineapple juices. It
contains amylase and amylopectin
• WAXY STARCH:
This type of starch is refined and modified. It is prepared from waxy maize.
This is an exceptionally clear, gel-producing starch with a short tender
body and extreme stability. Waxy starches generally swell faster than
other starches, but they also become thinner during cooking. The cooked
filling will not get thicker when the pie cools as does that made with
regular starch.
• PRE-GELATINIZED STARCH (COLD WATER STARCH):
This starch is generally know as INSTANT STARCH. It does
not require cooking. The juice is drained from the fruit. If
insufficient juices are present in the fruit, water can be
added to make up the shortage. All the dry ingredients
(starch, sugar,salt, spiced, etc.) of the filling are blended
together thoroughly in a dry mixing bowl. Add the liquids
(juices and water when used) gradually to the dry
ingredients and mix until smooth. Carefully fold drained
fruit into thickened mixture. Chill filling in refrigerator until
ready to be used.
• TAPAIOCA STARCH:
This type of starch is also used in pie fillings by some
bakers.
• FRUIT USED IN PIES: The following types of fruits will
produce quality pies if processed properly:
• FRESH FRUIT:
Wash, drain and mix into a slurry of cooked starch, sugar,
salt, drained juice and water plus any spices or other
ingredients such as lemon juice, and butter that may used.
Refrigerate until ready to use.
• FROZENFRUIT:
Thaw, drain the juice, cook a slurry of drained juice and
water, starch, sugar and salt, etc. and mix the fruit into the
slurry.
• CANNED FRUIT:
Drain the juice, if insufficient juice is present, add water to
make up the shortage. Cook a slurry of drained juice, water
when added, starch, sugar, salt and other ingredients when
used. Then mix the fruit into the cooked mixture.
DIFFERENT TYPES &
BASIC FORMULATION OF
PASTRY
• TYPES OF PASTRY
• Short crust
• Puff or flaky pastry
• Danish pastry
• 1) Short crust pastry
• The pastry, in which there is a complete
absence of toughness or hardness, is known
as short crust pastry
Short crust pastry formula - Richest formula to leanest formula
Ingredients Quantity
No.1 No.2 No.3 No.4 No.5
Flour 100 100 100 100 100
Margarine 62.5 50 - 25 25
INGREDIENTS GRAM
BREAD FLOUR 250
SALT 2
MARGARINE
25
COLD WATER
140
BUTTER(unsalted)
162
METHOD OF MIXING
Sieve the
ingredients
Add margarine