Bakery products based on the puff dough

Abstract

Proizvodnja lisnatog tijesta zahtjeva vještine temeljene na eksperimentalnim dostignućima kroz različite recepture i tehnologije vođenja procesa. Razlikujemo kvasno i beskvasno lisnato tijesto koje može biti hlađeno ili zamrznuto, nenadjeveno ili nadjeveno slatkim, odnosno slanim nadjevom. Lisnato tijesto sastoji se od devet sastojaka koje varijacijom daju niz različitih slanih, odnosno slatkih proizvoda. Sve komponente su podjednako važne, jer o njima ovisi koji finalni proizvod ćemo dobiti, ali bez dobrog brašna nema ni dobrog finalnog proizvoda. Cilj ovog rada je predstaviti neke proizvode od lisnatog tijesta, te tehnologije dobijanja lisnatog tijesta.Production of a puff dough demands skills obtained through experimental results of different recipies and technical process control. There is two distinct types, yeasted and unyeasted laminated puff dough. Both which can be refrigerated or frozen and can be filled if required with sweet or savoury ingredients. Puff dough consists of nine ingredients which can vary with the choice of topping. Of these ingredients the most important is good quality flour which is essential for a satisfactory finished product. The aim of this final test is to introduce the reader to some of the many products made with puff dough and the associated manufacturing processes