Types of pie & pastries formulation,mixing and moulding methods

FOOD CHEMISTRY,FOOD TECHNOLOGY,PROCESSING,BAKERY

1. TYPES OF PIE & PASTRIES-FORMULATION,MIXING AND MOULDING METHODS HEMA MALINI.S M.TECH(FOOD SCIENCE AND TECHNOLOGY) IIFPT

2. 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.

3. PASTRY Pastry  is a dough of  flour, water and shortening (solid fats, including butter) that may be  savoury  or sweetened.

4. 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.

5. 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.

6. 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 (45  C) 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.

7. 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.

8. 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.

9. Eggs Eggs provides structural to the pastry specially when fat content is high and the dough has to support extra weight of fillings and toppings. E gg contribute to the eating quality medium rich doughs contain 20-30 per cent eggs. Coffee cakes with higher amount of fillings may require more eggs

10. Dough fat Fat imparts tenderness to the pastry and subscribes to the dough handling properties by way of rendering it more extensible. The amount varies from 10-20 percent.

11. Flavouring If butter is used as dough fat, it imparts a rich flavour to the pastry. Other flavour are contributed by fillings, toppings and icings. However, vanilla and other citrus flavour add to the overall flavour of the pastry and should be used in the dough

12. Dough Conditioners Dough conditioners are required to mellow the dough for better handling during sheeting and folding and also be to strengthen it to support the extra weight of fillings, toppings and icing. Reducing agents like sodium metabisulphite are used to mellow the dough and sodium strearoyl Lactylate (SSL) is used to strengthen the dough.

13. Crumb Softeners Monoglycerides in hydrated form is used as crumb softeners

14. INGREDIENTS OF PIE FILLING

15. Ingredients Minimum Maximum Flour 100 100 Shortening 50 75 Salt 3 4 Sugar 10 Milk, Dry Nonfat 5 Ice Water 20 50

16. 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.

17. 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.

18. 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.

19. DIFFERENT TYPES & BASIC FORMULATION OF PASTRY

20. TYPES OF PASTRY Short crust Puff or flaky pastry Danish pastry

21. 1) Short crust pastry The pastry, in which there is a complete absence of toughness or hardness, is known as short crust pastry

22. Short crust pastry formula - Richest formula to leanest formula Ingredients Quantity   No.1 No.2 No.3 No.4 No.5 Flour Margarine Fat Salt Sugar Water/milk Egg Baking powder 100 62.5 - - 25 7.5 12.5 - 100 50 - - 25 - 12.5 - 100 - 112.5 0.78 12.5 25 - - 100 25 12.5 - 12.5 22.5 - 1.5 100 25 25 0.78 25 7.5 7.5 -

23. Method of mixing a ) Rubbing, b) Creaming, c) Boiling a) Rubbing Fat & flour mixes rubbed gently. Then water is added with & dough is mixed until it is cleared. Must not be rub hardly otherwise it will be hard & flinty instead of short .

24. b) Creaming Mix is prepared as a flour-batter method of cake mixing. Fat with an equal weight of flour is creamed lightly. Then reaming flour & water is mixed until a clear paste is obtained.

25. c) Boiling This method used for meat pie pastes. Water, fat & salt mixes are boiled together then add to flour for prepare gelatinized starch. For rich, sweet paste may be used eggs as part of the liquor.

26. Sheeting After mixing the dough cool for 1 hour. Before sheeting it should be generated by rolling pin for avoid fat separation from the dough. Fat should be distributed evenly in the dough. Then it will be cut & placed one over the other & pressed for second sheeting.

27. Baking Temperature depends on the filling employed. Tarts - 215 C (Notched jam, lemon tarts, fruit tarts, custard tarts, small meat pies , patties, madeira & rice tarts) Sweet pastry - 182 C

28. PUFF PASTRY Puff pastry products such as  sausage rolls, eggless cakes, cream horns, vol -au-vents, Palmiers , Mille- feuille , etv ., all require different  amounts of lift and lightness and whilst they all could be made from any of the following methods, it is more practical to make a paste that is suitable  for the product that is to be produced

29. The three main types of puff pastry are FULL,THREE-QUARTER and HALF. The Difference between them being the total fat content FULL puff contains flour and fat in equal ratio. THREE-QUARTER puff contains 75% of fat to each pound of flour. HALF contains 50% of the flour weight.

30. INGREDIENTS FOR SCOTCH METHOD INGREDIENTS BREAD FLOUR SALT COLD WATER BUTTER   Gram                 500                      8                 284                 250

31. SCOTCH METHOD

32. INGREDIENTS FOR FRENCH AND ENGLISH METHOD INGREDIENTS BREAD FLOUR SALT MARGARINE COLD WATER BUTTER(unsalted) GRAM 250 2 25 140 162

33. METHOD OF MIXING

34. FRENCH METHOD

35. ENGLISH METHOD

36. HALF TURN

37. BOOK TURN

38. DANISH PASTRY INGREDIENTS PERCENT GRAM. Maida 100 1000 Yeast 3-6 30-60 Salt 1.5-2 15-20 Sugar 15-20 150-200 Shortening 8-15 150-200 Milk Solids 4-8 40-80 Roll in fat 30-50 300-500 Egg 15-30 150-300 Vanilla 0.5-1 5-10 ml Lemon essence 0.5-1 5-10 ml SSL 0.5 5 GMS emulsion (1.5) 2 20 Water (Variable) as desired   Mineral Yeast Food As desired  

39. CROSSIANT

40. Thank you……….