Langsung ke konten utama

WHY THE DOUGH SHOULD BE STORED IN THE CHILLER ?


                   Storage is done to extend the shelf life of the product. All kinds of pastry products are best consumed in fresh and fresh, but the shelf life of the pastry will be longer if stored in a refrigerator or freezer. The doughpastry can be stored in the freezer for six months. Pies that are not burned when stored in a freezer can be about four months old, while roasted pies can be stored in a freezer for about six or eight months. Not all types of pies can be stored in freezers such as those rich in egg and milk products. Commercially custard and cream pie can be stored in the freezer but this product is not recommended the same storage at household scale. As other food products containing milk or eggs such as custard pies, cream powders and maringue are served in a refrigerator to prevent the growth of foodborne illness. 

Storage of pastry products can be done in two ways:
     1. Saving the pastry dough before it is formed. Pastry paste in the form of puff pastry, can be stored before the batter is given coating material in the form of korsvet. Storage for this material is only done in a short time that is between 15 to 30 minutes. The purpose of this storage is that the dough can be more elastic when milled and filled with coating materials. In addition the goal is to rest the dough that already contains fat, so that the temperature is well preserved. If the dough is kept in a moderately warm room temperature, make the fat in the dough melt and cause the end product to become hard and not develop properly. Storage is done in the refrigerator and wrapped in bread paper. Not just puff pastry that can be stored before it is formed. Pie dough and cookies can also be stored before they are formed or used. Some bread products are also stored in the refrigrator before use. The principle is the same, in which the dough should be kept in a closed state and not exposed to water droplets during storage in the refrigerator.



  2. Storage pastry dough after molding. Pastry paste that has been coated with coating material and has been formed, can also be stored in the refrigerator. This is often done in large industries where they need time to process pastry in large quantities. Pastry paste that has been formed, before the usual fuel can be stored for several days. A moment of battering in the fuel should be removed from the refrigerator and left at room temperature.


Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai
Posting Komentar
Baca selengkapnya

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk
Posting Komentar
Baca selengkapnya