GB2070408A

GB2070408A - Improvements in or relating to the production of flaky pastry dough and flaky pastry products

Info

Publication number: GB2070408A
Application number: GB8102326A
Authority: GB
Original assignee: BRITISH ARKADY CO Ltd
Current assignee: BRITISH ARKADY CO Ltd
Priority date: 1980-01-26
Filing date: 1981-01-26
Publication date: 1981-09-09
Also published as: GB2070408B

Abstract

A method of producing flaky pastry dough includes the steps of pre-mixing the basic dough ingredients of flour, water, compound fat and salt, to produce basic dough and either cutting, flaking or slicing the basic dough and adding to it similarly cut, flaked or sliced pieces of hard fat of high melting point, or adding discrete pieces of hard fat of high melting point to the basic dough and then cutting, flaking or slicing the resultant mixture. In both cases by combining the strips, flakes or slices produced in an orientated fashion and then pressing by direct pressure or rolling a sheet of dough comprising a plurality of layers with interposed pieces of fat is produced.

Description

SPECIFICATION Improvements in or relating to the production of flaky pastry dough and flaky pastry products This invention concerns the production of flaky pastry.

Traditionally flaky pastry is produced by first making a dough mixture consisting of flour, water, compound fat (or cake margerine) and salt. The most commonly used method or producing the pastry is to add puff pastry fat (or puff pastry margarine) in the form of large lumps during the mixing of the other ingredients. It is essential to ensure that discrete pieces of the puff pastry fat or magarine remain in the dough mixture after mixing. Folding and rolling in the traditional manner takes place after mixing the dough and the folding and rolling operation produces a large number of thin layers of dough. The puff pastry fat or margarine is usually a hydrogenated hard fat having a high melting point.The folding and rolling process is carried out allowing rest periods for the dough between successive folding and rolling operations in order that the dough, when subjected to baking in a high temperature oven, will rise to produce a light, layered flaky pastry of large volume.

Such a process has, particularly for the manufacturer of large quantities of such pastry, several disadvantages, not least of which is the high capital cost of machinery for carrying out the process. In addition the process is lengthy due to the need to rest the dough between folding and rolling.

It is an object of the present invention to provide an improved process for the production of flaky pastry dough and flaky pastry products.

Thus according to one aspect of the present invention the method of producing flaky pastry dough comprises the steps of mixing the requisite quantities of flour, compound fat (or cake margarine) water and salt, adding discrete pieces of hard fat of high melting point to the mixture, agitating the mixture to produce a dough in which the hard fat remains in discrete pieces, cooling the dough mixture, if necessary, to a temperature at which it may be cut, flaked or sliced, cutting, flaking or slicing the dough into thin strips and collecting the so formed slices or flakes so that they lie wholly or partially on top of one another, rolling out the collection of slices or flakes so formed to form a sheet of dough consisting of a plurality of layers of dough in and between which are located pieces of the hard fat.

According to another aspect of the present invention, there is provided a method of producing flaky pastry dough comprising the steps of mixing the requisite quantities of flour, compound fat (or cake margarine) water and salt, agitating the mixture to produce a dough, cooling the dough mixture, if necessary, to a temperature at which it may be cut, flaked or sliced, cutting, flaking or slicing the dough into thin strips, cutting, flaking or slicing discrete pieces of hard fat of high melting point, introducing the smaller pieces of fat so formed into the cut, flaked or sliced dough, and pressing the fat and dough together to form a sheet of dough consisting of a plurality of layers of dough in and between which are located pieces of hard fat.

The invention also includes the production of flaky pastry products from the aforesaid dough and includes the additional steps of cutting the dough sheet into pieces and, if desired, shaping or combining the pieces to form a carrier for a filling, baking the pieces to cause the dough to rise, the hard fat to melt and the moisture content to be reduced thereby to cause the pieces to produce a pastry case comprising a plurality of fine layers of pastry having a tender eating quality and large volume.

In one method of producing a flaky pastry product the filling is placed in the cut pieces before baking; alternatively the pieces can be baked prior to the addition thereto of the filling. In a further alternative the pieces are baked to form products in which there is to be no added filling.

The invention will now be described further, by way of example only with reference to one practical form thereof. In the following description reference will be made to the production of a flaky pastry dough and the subsequent production of a flaky pastry product including a filling but this description is not intended to restrict the invention to the use of the dough to the production of filled flaky pastry products.

Thus to produce a flaky pastry dough the requisite amounts of flour, compound fat (or cake margarine), water and salt are placed in a mixer together with the requisite amount of high melting point hydrogenated hard fat such as puff pastry fat (or puff pastry margarine) which is added in the form of discrete, relatively large pieces. The mixer is then operated to mix the ingredients together to form a dough mass throughout which is dispersed the hard fat, still in the form of relatively large pieces.

This mass of dough is then placed in a cold environment (such as a refrigerator) and is cooled to make the dough capable of being cut, sliced or flaked. Preferably the dough temperature is reduced to a temperature between -250C and +400C and conveniently the dough temperature is reduced to a temperature between plus or minus 50C, although cooling to within this range of temperatures is not absolutely essential. The cooled dough is then cut, sliced or flaked to produce a large number of thin pieces which are stacked to form a mass of finely cut strips or particles. The stacking of the strips or particles can be random, that is to say disorientated, or ordered, that is to say orientated. Orientated stacking is preferred. The dough is cut or sliced to form strips which are of a thickness of between 1 cm to 0.001 cm and preferably between 0.25 mm to 3.0 mm.Conveniently the strip thickness lies between 0.25 mm and 1.5 mm. In the alternative, the fat when flaked also forms flakes of a thickness within these ranges.

The mass of pieces of dough when stacked now resembles the layered form of a flaky pastry dough which is produced by the traditional rolling, folding and resting system. The mass of dough is now pressed to about the same size as the original piece of uncut dough and this is then rolled out to form a sheet which has a thickness of about, but not essentially, 5 or 6 mm. In this condition the rolled sheet comprises a layered mass in which there is contained a very large number of randomly located small pieces of the hard fat.

Alternatively the pressing per se could be omitted and the necessary pressure applied simultaneously with rolling.

The flaky pastry dough sheet so formed can now be used for the production of filled or unfilled products. For example if the dough is to be used in the manufacture of meat pies the sheet is cut into a plurality of pieces and half of these are placed in containers to form cases for the meat filling, the remaining half of the pieces are placed on top of the filled cases. The edges of the cases and the covers are pressed together and the filled cases are then placed in a hot oven to be baked. During baking as happens in the traditional method of producing flaky pastry, the moisture content (or at least some of it) vaporsises and the hard fat melts to result in the production of flaky pastry.

The invention is not restricted to the above details. For example, the dough may be used to form products such as flaky biscuits of the kind commonly eaten with cheese, or flaky biscuits which have a sweet filling. Alternatively the dough may be used to product, for example, volau-vent cases which are subsequently to be filled with a savoury or sweet filling.

Advantages of the invention disclosed above lie in the fact that time savings can be made since the need to rest the dough is removed. Additionally the plant required for the commercial production of flaky pastry dough in accordance with the invention is simple and consequently less expensive than the presently known plant for producing this type of dough.

It will be appreciated that the proportions of the ingredients used in the dough production will vary dependent upon the end product to be made.

Thus, for example, for the production of flaky biscuits less fat and water will be required than is the case when the dough is to be used for the production of vaniila slices, vol-au-vent and like products.

Many variations of the above described embodiment are possible without departing from the scope of the invention, for example, the pastry may include dough conditioners and/or improvers which have a functional effect on the wheat gluten.

Claims

1. A method of producing flaky pastry dough comprising the steps of mixing the requisite quantities of flour, compound fat (or cake margarine) water and salt, adding discrete pieces of hard fat of high melting point to the mixture, agitating the mixture to produce a dough in which the hard fat remains in discrete pieces, cooling the dough mixture, if necessary, to a temperature at which it may be cut, flaked or sliced, cutting, flaking or slicing the dough into thin strips and collecting the so formed slices or flakes so that they lie wholly or partially on top of one another, rolling out the collection of slices or flakes so formed to form a sheet of dough consisting of a plurality of layers of dough in and between which are located pieces of the hard fat.

2. A method of producing flaky pastry dough comprising the steps of mixing the requisite quantities of flour, compound fat (or cake magarine) water and salt, agitating the mixture to produce a dough, cooling the dough mixture, if necessary, to a temperature at which is may be cut, flaked or sliced, cutting, flaking or slicing the dough into thin strips, cutting, flaking or slicing discrete pieces of hard fat of high melting point, introducing the smaller pieces of far so formed into the cut, flaked or sliced dough, and pressing the fat and dough together to form a sheet of dough consisting of a plurality of layers of dough in and between which are located pieces of hard fat.

3. A method of producing flaky pastry dough as claimed in claim 1 or 2, in which the dough mixture is cooled to a temperature between -250C and +400C.

4. A method of producing flaky pastry dough as claimed in claim 3, in which the dough mixture is cooled to a temperature between -50C and +50C.

5. A method of producing flaky pastry dough as claimed in any preceding claim, in which the or each cutting, flaking, or slicing operation produces strips or flakes which are a thickness between 1 cm and 0.001 cm.

6. A method of producing flaky pastry dough as claimed in claim 5, in which the or each cutting, flaking or slicing operation produces strips or flakes which are of a thickness between 3.0 mm and 0.25 mm.

7. A method of producing flaky pastry dough as claimed in claim 6, in which the cutting, flaking or slicing operation produces strips or flakes which are of a thickness between 1.5 mm and 0.25 mm.

8. A method of producing flaky pastry dough as claimed in claim 1 or any of claims 3 to 7 when appendant to claim 1, in which the collection of slices or flakes formed are pressure before being rolled.

9. A method of producing flaky pastry dough as claimed in claim 2, or in any of claims 3 to 7 when appendant to claim 2 in which the sheet of dough is rolled after being pressed.

10. A method of producing flaky pastry dough as claimed in any preceding claim, in which the pieces of dough and/or fat produced by the or each cutting, flaking or slicing operation are pressed or rolled together in an orientated manner.

11. A method of producing flaky pastry dough as claimed in any preceding claim, in which the dough sheet is cut into pieces appropriate to baked goods to be manufactured.

1 2. A method of producing flaky pastry dough as claimed in claim 11, in which the pieces are additionally shaped.

1 3. A method of producing flaky pastry dough as claimed in any preceding claim, in which dough conditioners and/or improvers which have a functional effect on the wheat gluten are added to the dough.

14. A method of producing flaky pastry dough substantially as hereinbefore described.

1 5. Flaky pastry dough made by the method as claimed in any preceding claim.

1 6. Food products incorporating flaky pastry dough as claimed in claim

1 5.