Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat Are we using the correct type of fat

The lift in laminated products can be affected by two properties of the laminating fat; the solid fat index and the size of the crystals in the solid fat portion, and the degree of work softening of the fat during preparation for use.

The laminating fat plays a significant role in the aeration mechanism in puff pastry by impeding the movement of steam from the dough layers to the surrounding atmosphere (see 8.1). Solid fat layers form a greater barrier than liquid ones and so the proportion of laminating fat that remains solid as the pastry begins to bake is an important characteristic. We can measure the solid fat to liquid oil ratio in a given fat using a number of techniques, for example NMR. The SFI represents the proportion of fat that is solid in the mixture at a given temperature. Such measurements are typically made at three of four different temperatures to establish the solid fat profile.

The higher the solid fat index, the greater the puff pastry lift will be (see Figure 8) but the increase in solid fat may lead to an unacceptable change in eating characteristics (Telloke, 1991). It is particularly important that the proportion of solid fat at 40 °C is restricted because it does not melt in the mouth and confers an unpleasant waxy eating quality commonly described as ' palate cling' . We suggest that any laminating fat you use should not have more than 5% solid fat at 40 °C.

Continue reading here: What is the role of fat in cakemaking

Was this article helpful?

0 0