Laminated products

Shape:

• mixing conditions - time/energy;

• process conditions - resting periods;

• lamination conditions - numbers of layers, temperature.

Lift:

• recipe balance - fat level and type;

• mixing conditions - time/energy;

• production method - English/French/Scotch;

• process conditions - temperature, resting periods.

Eating qualities:

• moisture content;

• moisture migration.

Continue reading here: Conclusions

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