Puff pastry: calorie content per 100 grams - 558 Kcal

Jan-24-2013 Author: KoshkaS

This type of dough is light, pleasantly crunchy and has wonderful taste. Remember how many different delicacies for those with a sweet tooth can be made from it - here are sweet cakes, pastries, cookies, pies with all kinds of pies, etc.

What is more from puff pastry, benefit or harm? It’s difficult to answer; most likely, everything is decided by the amount of food eaten. As for its composition, it is not complicated at all. The main ingredients for its preparation are wheat flour, water, butter and salt.

By the way, there may be options: for example, sometimes margarine is used instead of butter. This dough, used as a basis for baking crispy, crispy products, requires special attention and precision during its preparation. In addition, there is also unleavened puff pastry. It differs in that yeast is not used in its preparation.

Depending on the products that are used for its preparation, it can be divided into two types - classic and simplified versions. Without a doubt, “classic” puff pastry determines the higher quality of products made from it. However, preparing such dough will be much more difficult. In order to avoid these difficulties, many housewives prefer to purchase it ready-made in the store rather than making it themselves.

Calorie content of curd dough per 100 grams

The calorie content of curd dough per 100 grams is 286 kcal. In a 100 gram serving of the product:

• 10 g protein;
• 13.2 g fat;
• 31.6 g carbohydrates.

A simple recipe for making curd dough:

• In a bowl, thoroughly mix 300 g of cottage cheese with a blender;
• add 200 g of softened butter to the cottage cheese;
• mix the ingredients thoroughly until smooth;
• add 1 tablespoon of sugar, a third of a teaspoon of salt, 10 g of baking powder;
• mix everything thoroughly;
• sift flour into the dough in parts (the total amount of flour will be 300 g), not forgetting to mix everything periodically;
• knead the dough, wrap it in film and put it in the refrigerator for 40 minutes.

Calorie content of phyllo dough per 100 grams

Calorie content of unleavened filo dough per 100 grams is 443 kcal. In 100 g of product:

• 7.1 g protein;
• 19.9 g fat;
• 48.2 g carbohydrates.

Read: Calorie content of salmon and cheese rolls

Recipe for making phyllo dough:

• put 3 chicken yolks, 1 teaspoon of salt, 1 teaspoon of vinegar in a bowl, pour in 200 ml of water;
• beat the resulting mixture with a whisk;
• sift 450 g of flour;
• Make a hole in the flour, pour in the egg liquid and sunflower oil in parts (the total amount of oil will be 2 tablespoons). Mix the dough regularly;
• knead the dough well, beat it on the table to saturate it with air;
• wrap the dough in film and let it rest in the refrigerator for 1 hour;
• Roll out the finished dough into a tube, cut into 12 equal pieces;
• Sprinkle a damp towel with flour and roll out pieces of dough on it with a rolling pin;
• The dough should turn out thin, do not forget to trim its edges to give an even shape.

Calorie content of biscuit dough per 100 grams

The calorie content of biscuit dough per 100 grams is 288 kcal. 100 g contains:

• 6.8 g protein;
• 7.7 g fat;
• 52.4 g carbohydrates.

To make biscuit dough, you need:

• Pour 4 chicken eggs at room temperature into a mixer bowl, add a pinch of salt to the eggs. Beat the resulting mixture at high speed;
• add 1 cup of sugar in several additions, beat the dough thoroughly;
• sift 1 cup of flour into a bowl;
• add flour into the egg mixture in parts, not forgetting to mix the dough with a spatula;
• the finished dough is poured into a baking dish greased with vegetable or butter;
• bake the biscuit in a preheated oven for 35 - 40 minutes at a temperature of 160 degrees.

Calorie content of choux pastry per 100 grams

The calorie content of choux pastry per 100 grams is 216 kcal. Per 100 gram serving:

• 6.9 g protein;
• 14.2 g fat;
• 14.7 g carbohydrates.

Steps for preparing choux pastry:

• pour 0.5 liters of water into the pan, add a pinch of salt, 160 g of butter;
• bring the resulting mixture to a boil and continue boiling until the oil is completely dissolved;
• pour 300 g of flour into the resulting boiling mixture;
• vigorously stir the dough with a wooden spatula until it pulls away from the walls of the pan and becomes a single lump;
• Place the dough in a mixer bowl and mix at low speed: this will remove excess moisture;
• add 6 - 8 chicken eggs one at a time to the kneading dough (continue stirring with the blender);
• well-beaten dough should be viscous, smooth, and not too thick.

Properties of yeast dough

Nutritional value and composition | Vitamins | Minerals

How much does yeast dough cost (average price per 1 kg)?

Moscow and Moscow region.

56 rub.

Buns with poppy seeds, cinnamon or jam, pies with sweet fillings, meat, vegetable or fish, kulebyaki, cheesecakes and stretchers, pancakes, donuts, sugar pretzels, pies, pizzas and even bread. This is not an exhaustive list of the most popular recipes based on yeast dough. Even the ancient Egyptians knew how to make yeast dough and baked bread from it.

In ancient sources, a description of a miracle was discovered that helped people in the discovery of yeast dough. Yeast cells randomly got into ordinary dough and started the fermentation process. The dough suddenly came to life and began to grow before our eyes. What is surprising and interesting is that until our times, housewives are very careful about kneading dough. They say that dough is not made, but creativity is created.

There are even special rules and traditions for preparing yeast dough. Before kneading the dough, housewives in Rus' cleansed their body and soul. They made the dough only in clean clothes and with clean thoughts in their heads, and sang special soulful songs. It was believed that the dough “won’t rise” if the hostess had bad thoughts.

Calorie content of butter dough per 100 grams

The calorie content of rich yeast dough per 100 grams is 226 kcal. In 100 g of this product:

• 6.5 g protein;
• 2.1 g fat;
• 48.2 g carbohydrates.

Recipe:

• Place 33 g of fresh raw yeast in a bowl, knead with 1 tablespoon of sugar;
• Pour the resulting mixture with a few tablespoons of warm milk. Grind everything thoroughly;
• add a few tablespoons of flour to the yeast mixture, mix until smooth, leave to steep for 5 - 15 minutes;
• pour 670 g of flour into a bowl, make a hole in the flour, pour 4 tablespoons of sugar, a teaspoon of salt, a little vanillin into the hole, pour in 0.5 liters of warm milk, a quarter cup of vegetable oil and the yeast mixture;
• mix the dough thoroughly with a spoon;
• coat your hands with vegetable oil and knead the dough again;
• Place the dough in a bowl greased with vegetable oil, cover with film, and leave to rise for 1 hour.

Calorie content of dumpling dough per 100 grams

The calorie content of dumpling dough per 100 grams is 233 kcal. In 100 g of dumpling dough:

• 8 g protein;
• 1.3 g fat;
• 50.7 g carbohydrates.

Cooking steps:

• add 200 g of sifted flour to a large bowl;
• Make a hole in the flour, add 1 chicken egg yolk and 20 g of softened butter to the hole. Mix all ingredients;
• Add a third of a glass of ice-cold salted water to the dough in small portions. Do not forget to constantly stir the resulting mixture;
• knead the dumpling dough for 10 – 20 minutes;
• Wrap the finished dough in film and leave in the refrigerator for 15 minutes.

Properties and calorie content of yeast dough

Yeast dough is prepared using special culinary yeast, which, when interacting with flour and water, is capable of forming abundant bubbles of carbon dioxide. Thanks to this, it turns out tall, fluffy and soft. In addition to the main ingredients, sugar, dried fruits, milk and various fats are also sometimes added to the dough, which increase the calorie content of yeast dough, so you should not abuse such additives.

Yeast dough can be bread and butter, as well as prepared in a sponge or straight way. The last method allows you to spend less time preparing the dough, but it does not always guarantee the expected result. The calorie content of yeast dough always depends on its composition, however, if you do not use additional additives, then on average this figure is about 230 kcal per 100 g. This figure is quite high, but this does not mean that a small amount of dough cannot be used in your diet at all .

Calorie content of shortcrust pastry per 100 grams

The calorie content of shortcrust pastry per 100 grams is 400 kcal. In 100 g of product:

• 6.4 g protein;
• 21.7 g fat;
• 49.8 g carbohydrates.

Shortcrust pastry recipe:

• Place 200 g of softened butter, a pinch of salt, and half a glass of sugar in a mixer bowl. Beat at medium speed until smooth;
• Add 1 whole egg and 1 egg yolk to the resulting mixture. Beat for another 1 minute;
• knead the dough with a mixer with 2 cups of flour;
• Knead the dough laid out on the table a little with your hands.

Chemical composition

Puff pastry made from quality ingredients has a neutral taste, plastic and pliable for preparing a variety of baked goods. It goes well with vegetable, meat, fish and sweet fillings.

Interestingly, ready-made puff pastry is considered a relative of phyllo, prepared in the Middle East, which in turn is stretched rather than rolled.
In addition, it contains less water. Nutritional value of puff pastry

Chemical composition of puff pastry

Often, in the process of preparing puff pastry products, housewives are faced with two problems: it does not rise or does not bake. Why is this happening? In the first case, the cause of the trouble is the use of low-quality (expired) raw materials, placing the dough in an unheated oven, and low baking temperature (up to 230 degrees).

Puff pastry dough does not like drafts, therefore, in order for it to rise, you cannot open the window or window in the room.

In the second case, the baked goods are not baked due to the abundance of fat in the composition. As a result, the cake turns out wet, heavy and tasteless.

Calorie content of yeast-free dough per 100 grams

The calorie content of yeast-free dough per 100 grams is 329 kcal. Per 100 gram serving:

• 5.8 g protein;
• 18.4 g fat;
• 39.5 g carbohydrates.

To prepare dough without yeast you need:

• in a bowl, mix half a glass of vegetable oil and half a glass of almost boiling water;
• add a pinch of salt to the resulting mixture, stir until the salt dissolves;
• sift 2.5 cups of flour with 1 teaspoon of baking powder into the oil liquid;
• knead the dough, wrap it in film and leave for half an hour.

Calorie content of puff pastry per 100 grams

Calorie content of puff pastry dough per 100 grams is 364 kcal. 100 g contains:

• 6.2 g protein;
• 21.2 g fat;
• 36.4 g carbohydrates.

Ingredients for making the dough:

• 3 cups flour;
• 200 g butter;
• 1 teaspoon salt;
• 3 teaspoons sugar;
• 7 g dry yeast;
• 85 ml warm water;
• 125 g warm milk;
• 1 chicken egg.

Puff pastry recipe:

• Dissolve dry yeast in water with 1 teaspoon of sugar. Let the resulting mixture stand for 20 minutes in a warm place;
• sift the flour onto the table, mix with salt and 2 teaspoons of sugar;
• Rub butter into flour. Rub the dough with your hands;
• Add the egg and warm milk to the brewed yeast. Mix the ingredients;
• form a mound of flour, make a depression in the middle, pour the yeast mixture into the middle;
• knead the soft dough, wrap it in film and place the bag of dough in the refrigerator for 2 hours.

Calorie content of puff pastry without yeast per 100 grams is 364 kcal. In 100 g of such semi-finished flour products:

• 5.4 g protein;
• 21.4 g fat;
• 36.6 g carbohydrates.

Dough recipe:

• dissolve 10 g of salt in 600 ml of water;
• sift 1 kg of flour into a bowl;
• knead the dough from saline solution and flour;
• when the dough comes together, knead it on a floured table with your hands;
• put 750 g of butter in a thick rectangular bag;
• Using a rolling pin, shape the butter in the bag into a square shape;
• Place the rolled out butter in the refrigerator for a short time;
• Roll out the dough into a square, place frozen butter in the center;
• cover the butter on top with the edges of the dough;
• carefully roll out the dough with the wrapped butter into a rectangular layer;
• fold the dough into 2 layers and carefully roll it out again, making sure that no oil comes out;
• There should be at least 4 such folds.

Cooking tips

To make the baked goods airy, tasty and crispy, you must follow some rules when kneading the puff pastry.

Recommendations for housewives:

1. To increase the elasticity of the dough, salt and vinegar are added to its composition. At the same time, you need to be extremely careful in quantity so as not to spoil the taste of the product. For 400 g of flour you should take no more than 15 ml of 9% vinegar.
2. To obtain a golden-colored crust, brush the top of the product with a chicken egg, without touching the edges. Otherwise the dough will not rise.
3. To ensure that the dough is airy and rises well, only the highest quality flour is used. At the same time, it must be sifted.
4. When cutting the dough, use a well-sharpened knife, otherwise you can crumple the edges of the sheet. As a result, the appearance of the baked goods will deteriorate.
5. To make it light and airy, strong alcoholic drinks (vodka, cognac) are added to the dough - no more than 15 ml per 400 g of flour.
6. Cooling at all stages is a must. Otherwise, the layers may stick together and rise poorly.
7. To knead the dough, use exclusively cold water, temperature close to zero, not very saturated with coagulants and mineral salts.
8. Roll out correctly so as not to disturb the structure of the layers (in one direction).
9. Use butter/margarine only when cold.

If you follow the rules described above, puff pastry products will turn out not only aesthetically beautiful, tasty, but also healthy.

Before heat treatment, the baking sheet is moistened with cold water, and the portioned pieces of dough are pierced with a fork. This will eliminate the possibility of bubbles appearing on the surface of the product during baking. In order for the layers to rise, the temperature in the oven must be maintained at 230-240 degrees. Otherwise, the fat will leak out, and instead of puffs you will get “pancakes”.

Remember, during the baking process, the first 10 minutes after placing the baking sheet with dough in the oven, the oven must not be opened. During this time, active “growth” of the layers occurs and their structure is consolidated. The entry of cold air into the cabinet will disrupt this process and reduce the overall temperature in the oven, which will lead to spoilage of the product. You should start decorating the finished puff pastries only after the product has cooled.

Calorie content of yeast dough per 100 grams

The calorie content of yeast dough with water per 100 grams is 271 kcal. Per 100 gram serving:

• 5.9 g protein;
• 6.3 g fat;
• 49.4 g carbohydrates.

Recipe for making yeast dough with water:

• in a bowl, mix 1 teaspoon of dry yeast and 2 tablespoons of sugar;
• Pour a small amount of warm water into the resulting mixture. Mix everything and add more water (the total amount of water should be 300 ml);
• cover the bowl with cling film and leave for 10 minutes;
• mix the infused yeast, add a quarter teaspoon of salt to it. Mix the ingredients;
• sift 1 cup of flour into the yeast mixture. Stir until lumps dissolve;
• leave the dough to settle under the film for half an hour;
• add 60 ml of vegetable oil to the dough, sift the remaining flour (the total amount of flour with the glass already used should be 0.5 kg);
• knead the dough in the bowl until it comes together;
• Knead the dough for 10 minutes on a floured table.

The calorie content of yeast dough with milk per 100 grams is 278 kcal. In 100 g of product:

• 6.4 g protein;
• 16 g fat;
• 29 g carbohydrates.

Cooking steps:

• mix 1 teaspoon of dry yeast, 1 tablespoon of sugar and 250 ml of warm milk;
• let the resulting mixture brew under the film for 20 minutes;
• at this time, in a bowl, mix 1 chicken egg, 1 teaspoon of salt, 50 ml of olive oil and 250 g of sifted flour;
• pour infused yeast into the flour mixture;
• sift 250 g of flour into the dough;
• knead the dough in a bowl until it stops sticking to your hands;
• knead the dough with your hands, let it rest under the film for 1.5 hours.

Jan-24-2013

Puff pastry, which, admittedly, is quite high in calories, is at the same time loved by many of us. This type of dough is light, pleasantly crunchy and has wonderful taste. Remember how many different delicacies for those with a sweet tooth can be made from it - here are sweet cakes, pastries, cookies, pies with all kinds of pies, etc. Have you ever thought about the benefits of puff pastry and what benefits puff pastry has? dough calories? We will talk about this in our article.

Puff pastry: calories per 100 g, proteins, fats, carbohydrates

Currently, there are two versions of the appearance of puff pastry. The first says that the recipe for making “buttery” pastries was discovered in the ancient state of Assyria.

The second originates in 1645 and is due to the student of the French pastry chef Claudia Gelet, who wanted to bake bread for his sick father. However, the classic recipe did not meet the patient's dietary requirements.

Without thinking twice, the baker wrapped a piece of butter in dough mixed with water and flour, rolled it out several times, and sent it to the oven. Half an hour later, he pulled out a huge loaf of non-standard sizes, which greatly surprised the household.

• History of origin
• Types of test
• Chemical composition
• Usefulness and danger
• Cooking tips
• Preparation and selection of raw materials
• Kneading technology and forming blanks
• Conclusion

After some time, the baker finalized his invention and presented it to the public in Paris. The new layered masterpiece gained wide popularity among local residents, which brought money and fame to the creator.

He subsequently moved to Florence and continued his business. At the same time, the recipe know-how was kept in the strictest confidence. However, there is nothing secret that would not become obvious.

Soon the ingredient composition of puffed pastries was discovered and the culinary field experienced a “puff boom” that has not passed to this day.

Types of test

All puff pastries are prepared from cold water, animal fat, and sifted premium wheat flour. To improve the taste and increase the elasticity of the dough, additional ingredients are added to it - cognac or vodka. Depending on the composition, the baking base is prepared with or without the addition of yeast.

In the first case, the dough rises due to the evaporation of oil and the use of fermentation cultures. In the second, only due to the effect produced by oil vapors. That is why in yeast-free dough there are about 150 layers, and in yeast dough this figure varies from 24 to 160.

At the same time, “160” is not the limit; the number of rolls can reach up to 240 times.

Fungi that cause fermentation not only determine the chemical composition of the puff pastry product, but also affect its taste and “fragility.”

When buying ready-made packaged dough, you should carefully study what ingredients are included in it. You can often notice impurities in its composition. If these are vitamin supplements A, B, E, PP, no need to worry. The situation is much worse if harmful dyes, flavor enhancers and preservatives are found in it.

Types of puff pastry:

1. Classic. To prepare the base for baking according to the classic recipe, you need to mix water and flour in equal proportions, add salt and butter. Then tuning is performed.
2. Cottage cheese. To create this type of puff pastry, chilled butter, flour and cottage cheese are taken in a ratio of 1: 1: 1. The first two ingredients are thoroughly mixed, salt and baking powder are added. The cottage cheese is rubbed through a sieve and carefully mixed into the dough, which is subsequently turned into turnips.
3. Creamy. To obtain an airy “milk” semi-finished product, cream (sour cream), butter and flour are taken in a ratio of 0.8: 1: 2. All components are thoroughly mixed, the dough is folded in three, rolled out, placed in the cold, otherwise the layers will stick together. Then a similar procedure is performed at least 5 times.

The process of preparing puff pastry is labor-intensive and takes at least 3 hours. However, baked goods made on its basis are distinguished by their unusual light structure and crispy layered properties.

Due to the complexity and length of preparation, housewives and businesswomen who lack free time often prefer ready-made store-bought products. However, the quality of purchased semi-finished products is sometimes questionable. To be 99% sure of the composition, freshness and naturalness of the product, it is recommended to prepare it yourself.

Chemical composition

Puff pastry made from quality ingredients has a neutral taste, plastic and pliable for preparing a variety of baked goods. It goes well with vegetable, meat, fish and sweet fillings.

Interestingly, ready-made puff pastry is considered a relative of phyllo, prepared in the Middle East, which in turn is stretched rather than rolled. In addition, it contains less water.

Nutritional value of puff pastryName per 100 g of product

Chemical composition of puff pastryName Concentration of nutrients in 100 g of product, mgVitaminsMacroelementsMicroelements

Often, in the process of preparing puff pastry products, housewives are faced with two problems: it does not rise or does not bake. Why is this happening? In the first case, the cause of the trouble is the use of low-quality (expired) raw materials, placing the dough in an unheated oven, and low baking temperature (up to 230 degrees).

Source: https://yazdorov.win/diety-i-pohudenie/sloenoe-testo-kalorijnost-na-100-g-belki-zhiry-uglevody.html

Puff pastry benefits:

What is more from puff pastry, benefit or harm? It’s difficult to answer; most likely, everything is decided by the amount of food eaten. As for the composition of puff pastry, it is not complicated at all. The main ingredients for its preparation are wheat flour, water, butter and salt.

By the way, there may be options: for example, margarine is sometimes used instead of butter, which is why the calorie content of puff pastry may change to a certain extent. This dough, used as a basis for baking crispy, crispy products, requires special attention and precision during its preparation. In addition, there is also unleavened puff pastry, the calorie content of which is slightly lower than usual. It differs in that yeast is not used in its preparation.

Depending on the products that are used to prepare puff pastry, it can be divided into two types - classic and simplified versions. Without a doubt, “classic” puff pastry determines the higher quality of products made from it. However, preparing such dough will be much more difficult. In order to avoid these difficulties, many housewives prefer to purchase ready-made dough in the store rather than making it themselves.

What is the glycemic index of yeast-free puff pastry?

The glycemic index of yeast-free puff pastry is 55 units.

Insulin index of yeast-free puff pastry

The insulin index determines how much of the hormone (insulin) enters the human blood as part of food. Insulin index of yeast-free puff pastry is 70 units.

How to make puff pastry?

Ingredients:

Flour - 240 grams

Butter - 220 grams (necessarily cold! From the refrigerator)

Water - 130 ml (water should be ice cold)

Salt - Pinch

Mix flour, salt and water (do not knead the dough with your hands, it warms up from the warmth of your hands, use a spoon, you will need to mix with your hands later).

Roll the resulting mass into a ball. Use a sharp knife to make cross cuts.

Roll out the dough into a cross shape. Remove the butter from the refrigerator. Place the butter between 2 sheets of parchment and beat well. Instead of a rectangle, the butter should turn into a flat oval.

Calorie content of dough

How we love to drink tea with something sweet. The selection of flour products in stores is simply huge: pies, cakes, cookies, gingerbreads and much more. However, all culinary masterpieces made from dough are usually high in calories. They contain large amounts of carbohydrates and fats. The calorie content of the dough is reflected on the figure in the form of extra pounds. In the diet of any diet, baking and the like are naturally excluded. Is it really possible to remain completely without sweets? No, it won't work that way. Without goodies, depression will set in very soon or breakdowns will begin near the refrigerator. In order not to bring yourself to this state, let's figure out how many calories are in the dough.

It is believed that some types of dough are lower in calories than others. Is this really true?

Nutritional value of the dough

To find out the calorie content of the dough, you need to know its nutritional value. To explain it more simply, this means finding out how much fat, protein and carbohydrates are contained in 100 grams of a product. But the calorie content of the dough directly depends on the components included in it, and therefore you will have to consider different recipes.

The nutritional value of ordinary unleavened dough, which contains only flour, water and salt, per 100 grams is as follows:

Proteins – 7.64 grams

Fat – 0.64 grams

Carbohydrates – 42.68 grams

Carbohydrates occupy a leading position here. Flour contains starch, which in our body turns into sugar and gives us energy. The proteins contained in flour have almost no effect on the calorie content of the dough. But they provide the necessary material for building cells and tissues. But sugar and eggs are also added to confectionery products: all these components increase the calorie content of the dough, which is not always as high as we used to think. Some types of dough - even unleavened - are quite light. Therefore, if you are on a diet, you can choose the safest option. Shortbread dough is considered the “heaviest” in terms of calorie content, and this is not surprising. It usually contains a large amount of fat (butter), and therefore its “weight” is 350-400 kcal per 100 grams of product. How many calories are in other types of dough? Let's look at them below.

Calorie content of puff pastry

A special feature of puff pastry is its thin layers, between which there is butter. Preparing it at home is quite labor-intensive and does not pay off due to the negative impact on the figure. The calorie content of puff pastry is not inferior to the same indicator for shortcrust pastry and is 337 kcal per standard 100 grams, which is considered a fairly high value.

The nutritional value of puff pastry per 100 grams is as follows:

Proteins – 5.9 grams

Fat – 18.5 grams

Carbohydrates – 39.3 grams

Carbohydrates are in the lead, but there is also a sufficient amount of fat in this type of dough, which will definitely affect your weight.

Calorie content of yeast dough

The most popular type of dough that can be prepared at home is yeast dough. Delicate and airy, it cannot leave anyone indifferent. Buns, pies, and pies made from this dough turn out very tasty. It comes in two types - sponged and unpaired. After kneading the dough and layering it, special chemical processes occur inside it that allow the finished product to look lush. The calorie content of yeast dough is approximately 274 kilocalories per 100 grams. This is less than in previous versions.

The nutritional value of yeast dough per hundred grams looks like this:

Proteins – 5.8 grams

Fat – 6.4 grams

Carbohydrates – 49.3 grams

The calorie content of this type of dough is reduced due to the fat content. As a rule, large amounts of butter or vegetable oil are not added here, which make the consistency heavier and kill all the fluffiness.

The best diets:

Most of us cannot imagine our life without flour and sweets, which is why dough products often end up on our table. They are prepared from different types of flour and in different ways, which significantly affects the nutritional value and calorie content of the dough, as well as finished dishes.

Most often, flour dishes are quite high in calories, so they are not recommended to be consumed in large quantities, especially if a person has a tendency to be overweight or is on a diet. This depends, first of all, on the increased calorie content of the dough, as one of the main ingredients of such dishes. But not everything is so bad, because dough made from “healthy” types of flour contains many valuable vitamins and substances that the body cannot do without, so completely refusing to eat flour dishes is a rather controversial issue.

In addition, the calorie content of the dough in different dishes may differ depending on what flour it was made from, as well as on the method in which it was prepared. There are several varieties of this product, so the calorie content of the dough depends on its type, as well as on the additional ingredients in its composition (sugar, salt, butter). The more high-calorie ingredients in the dough, the more calories it will contain, and then in the finished dish. That is why, in order to understand how many calories are in the dough, it is necessary to take into account all the additional components in its composition.

It is especially important to monitor the calorie content of the dough, as well as to choose and consume flour products correctly for those who are watching their figure, because its digestibility by the body is also affected by its consistency (looseness). Therefore, various leavening agents of a biological, chemical or mechanical nature are often added to the dough. This can be yeast, soda, and whipped egg whites. Depending on this, the dough is divided into yeast, yeast-free, puff pastry, shortbread, etc. Let's look at these types of dough in more detail, and also talk about their calorie content.

Puff pastry, calories:

Puff pastry is often used by housewives to prepare many culinary recipes and confectionery products. Here you can remember pies, cakes, puff pastries with various fillings - the list goes on and on. The choice, as you can see, is really considerable. Significant energy value is an important property that puff pastry has. Its calorie content in comparison with other types of dough is much higher. Well, what exactly is the calorie content of puff pastry? And here it is:

The calorie content of puff pastry is approximately 337 kcal per 100 grams of product

Of course, such a product cannot be called dietary, so it should be used with caution by people who are overweight or who are on a diet.

What is the calorie content of puff pastry prepared in different ways? And here it is:

Calorie table for puff pastry, per 100 grams of product:

And the nutritional value of puff pastry prepared in different ways is as follows:

Table of nutritional value of puff pastry, per 100 grams of product:

Is it possible to prepare this product at home? Of course you can! Here is one of the recipes:

Homemade puff pastry:

Products:

• Margarine (or butter) – 500 gr.
• Water – 300 ml
• Salt – ½ teaspoon
• Vinegar - 1 teaspoon

Margarine (or butter) is left for 30 minutes at room temperature. Flour is poured into a mound and a hole is made in the middle. Add 1 teaspoon of bite to cold water (for dough elasticity) and a pinch of salt. Stir until the salt dissolves. By pouring water into the flour, knead the dough - it should be stiff and elastic.

Knead the dough well on a floured surface. The dough is rolled out to a thickness of 1 cm (a little thinner at the edges), in the shape of a square. Place margarine in the middle, cutting it lengthwise into two parts, in the form of a square. The dough is folded with the corners toward the center, the edges and side cuts are pinched together - you should get something like a closed envelope.

The dough is carefully rolled out with margarine inside - up to 1cm thick. Fold the corners back towards the middle and place them in the refrigerator for 30-40 minutes. The preparation process is as follows: take it out, carefully roll it out, fold it, put it in the refrigerator - this is done 2 times.

That's it, the puff pastry is ready. All that remains is to roll it out to the required thickness and use it. Just don’t forget that the calorie content of puff pastry is quite high and can easily help you gain extra pounds.

Puff pastry, calories, benefits and harms

Jan-24-2013 KoshkaS

Puff pastry, which, admittedly, is quite high in calories, is at the same time loved by many of us. This type of dough is light, pleasantly crunchy and has wonderful taste.

Remember how many different delicacies for those with a sweet tooth can be made from it - here are sweet cakes, pastries, cookies, pies with all kinds of pies, etc.

Have you ever thought about the benefits of puff pastry and what calorie content does puff pastry have? We will talk about this in our article.

Puff pastry benefits:

What is more from puff pastry, benefit or harm? It’s difficult to answer; most likely, everything is decided by the amount of food eaten. As for the composition of puff pastry, it is not complicated at all. The main ingredients for its preparation are wheat flour, water, butter and salt.

By the way, there may be options: for example, margarine is sometimes used instead of butter, which is why the calorie content of puff pastry may change to a certain extent.

This dough, used as a basis for baking crispy, crispy products, requires special attention and precision during its preparation.

In addition, there is also unleavened puff pastry, the calorie content of which is slightly lower than usual. It differs in that yeast is not used in its preparation.

Depending on the products that are used to prepare puff pastry, it can be divided into two types - classic and simplified versions.

Without a doubt, “classic” puff pastry determines the higher quality of products made from it. However, preparing such dough will be much more difficult.

In order to avoid these difficulties, many housewives prefer to purchase ready-made dough in the store rather than making it themselves.

Puff pastry, calories:

Puff pastry is often used by housewives to prepare many culinary recipes and confectionery products. Here you can remember pies, cakes, puff pastries with various fillings - the list goes on and on.

The choice, as you can see, is really considerable. Significant energy value is an important property that puff pastry has. Its calorie content in comparison with other types of dough is much higher.

Well, what exactly is the calorie content of puff pastry? And here it is:

The calorie content of puff pastry is approximately 337 kcal per 100 grams of product

Of course, such a product cannot be called dietary, so it should be used with caution by people who are overweight or who are on a diet.

What is the calorie content of puff pastry prepared in different ways? And here it is:

Calorie table for puff pastry, per 100 grams of product:

And the nutritional value of puff pastry prepared in different ways is as follows:

Table of nutritional value of puff pastry, per 100 grams of product:

Is it possible to prepare this product at home? Of course you can! Here is one of the recipes:

Homemade puff pastry:

Products:

• Margarine (or butter) – 500 gr.
• Flour
• Water – 300 ml
• Salt – ½ teaspoon
• Vinegar - 1 teaspoon

Margarine (or butter) is left for 30 minutes at room temperature. Flour is poured into a mound and a hole is made in the middle. Add 1 teaspoon of bite to cold water (for dough elasticity) and a pinch of salt. Stir until the salt dissolves. By pouring water into the flour, knead the dough - it should be stiff and elastic.

Knead the dough well on a floured surface. The dough is rolled out to a thickness of 1 cm (a little thinner at the edges), in the shape of a square. Place margarine in the middle, cutting it lengthwise into two parts, in the form of a square. The dough is folded with the corners toward the center, the edges and side cuts are pinched together - you should get something like a closed envelope.

The dough is carefully rolled out with margarine inside - up to 1cm thick. Fold the corners back towards the middle and place them in the refrigerator for 30-40 minutes. The preparation process is as follows: take it out, carefully roll it out, fold it, put it in the refrigerator - this is done 2 times.

That's it, the puff pastry is ready. All that remains is to roll it out to the required thickness and use it. Just don’t forget that the calorie content of puff pastry is quite high and can easily help you gain extra pounds.

Cherry puff pastry in a slow cooker

Ingredients:

• 250 g puff pastry;
• 250g cherry jam (pitted);
• 5 teaspoons starch;
• a pinch of powdered sugar

Preparation

From the jam, you need to strain the berries and pulp, then mix them with starch until a thick consistency is obtained.

Spread the cherry filling evenly on top of the rolled out thin layer of dough, then roll the dough into a roll, pressing the edges well.

Place the roll in a spiral in the greased bowl of the multicooker and turn on the “Warming” mode for 15 minutes, during which the dough will completely rise

Baking puff pastry in a multicooker is carried out in the “Baking” mode for 30 minutes on one side and the same amount of time on the other.

To give the roll a finished look, you can sprinkle it with powdered sugar and decorate with mint or lemon balm leaves.

The diet of many people is replete with various culinary dishes, in particular, dough products. It is perhaps difficult to find a person who would be indifferent to pancakes, pies, kulebyaki, fluffy cakes, gingerbread cookies, and cookies. Flour products are of great importance in nutrition, because the basis of their preparation is, containing a significant amount of carbohydrates and vegetable proteins. All this, of course, is wonderful, but the calorie content of the dough from which everyone’s favorite flour products are made is simply prohibitive for people who are forced to care about their own body weight.

Contained in flour, it is converted into sugar in the human body and is the main source of energy. Proteins present in flour are a necessary material for the construction of cells and tissues. Manufacturers add large amounts of sugar to most flour confectionery products, which helps enrich them with easily digestible carbohydrates. The eggs needed to prepare the dough contain complete fats, proteins, and vitamins.

It cannot be said that the calorie content of the dough is equally high. Some types of dough are lower in calories. Therefore, flour lovers have the opportunity to choose their favorite delicacies not only according to taste preferences, but also according to calorie content. The consistency of the dough also affects the digestibility of flour products by the human body. To make the dough porous, in most cases, various chemical leavening agents are introduced into it, which include baking soda, or biological leavening agents, a prominent example of which is yeast, and mechanical leavening agents - whipped egg whites. According to the method of leavening, the dough is divided into yeast and yeast-free. Yeast dough can be sponged, unpaired, or puff pastry. Yeast-free dough includes such types as the simplest pancake dough or more complex types of dough - shortbread, custard.

The calorie content of yeast dough is 220 kilocalories per 100 grams of product. After kneading during fermentation and subsequent baking, complex chemical processes occur in the dough that change its taste and significantly increase its volume.

The calorie content of yeast-free dough, which is mainly used for making pancakes, dumplings, and dumplings, varies. For example, pancake batter has a caloric value of approximately 190 kilocalories. Dough for dumplings is slightly higher in calorie content, amounting to 230 kilocalories. And the most high-calorie of all varieties of yeast-free dough is dough for dumplings, its calorie content is 260 kilocalories per 100 grams of product. Moreover, it is necessary to take into account that these indicators reflect the calorie content of the presented product without taking into account the calories and the amount of filling of these delicious food products.

The real champion in terms of calorie content is shortcrust pastry. Fans of unusually tasty products made from this dough should take into account that crumbly shortbread dough with a pleasant delicate taste has a calorie content of 350 - 400 kilocalories per 100 grams of product. Mostly, pies are baked from shortcrust pastry, cakes, pastries, and cookies are prepared.

For lovers and connoisseurs of puff pastry, it should be said that the peculiarity of preparing puff pastry is that it is rolled out into very thin layers, between which there is a layer of butter. Dough preparation consists of operations such as kneading, oil preparation, and layering. Preparing puff pastry of the required consistency and true high quality is a labor-intensive task. The calorie content of puff pastry is 330 kilocalories per 100 grams of the resulting product. This is also considered a fairly high calorie content, so those who want to maintain their figure should still give their preference to yeast-free dough.

Russia has always been famous for its pies and pancakes. Shangi have been baked in Siberia for centuries. Tula land is still famous for gingerbread. Dough products always decorate the holiday table, speak of the housewife's homeliness, and certainly improve your mood. Bon appetit!

Each of them allows you to obtain excellent products. Puff pastry is often used. The calorie content of this product is quite high, so it is important to adhere to the measure. It is prepared using a special technology, so the products turn out very tasty.

Usefulness and danger

The advantages and disadvantages of a product fully depend on its composition. In any case, this is a high-calorie product, 100 g of which contains 337-362 kcal. Dough made without yeast is considered the healthiest.

The main advantage of the puff pastry product is its high energy value, which ensures rapid saturation of the body. It is enough to eat 150-300 g of baked goods and you will get strength for the whole coming day. In addition, products made from puff pastry have excellent taste and a crispy airy structure, which not everyone can tear away from in time. Therefore, people with excess body weight should deliberately limit the consumption of processed foods or completely eliminate them from the diet, otherwise they may gain even more weight. In addition, it is recommended that diabetics and people with metabolic problems avoid the product.

The benefit of puff pastries lies in the presence of complex carbohydrates in them, which take a relatively long time to digest as opposed to empty calories. Because of this, the energy is partially annihilated, reducing the likelihood of gaining extra pounds.

However, in large quantities the product can disrupt the gastrointestinal tract and harm the heart. Due to the abundance of fats in the composition, puff pastry increases cholesterol levels in the blood. If baked goods are consumed in moderation (up to 300 g per day), then there should be no health problems.

However, with systematic abuse (exceeding the maximum established doses), low-density lipoproteins contribute to the growth of atherosclerotic plaque, which threatens the development of heart diseases (stroke, heart attack, thrombosis). In addition, a person may experience unpleasant symptoms from the digestive tract: flatulence, constipation, nausea.

In limited quantities, puff pastry products supply the body with vitamins A, B, E, H, PP, sulfur, phosphorus, chlorine, potassium, sodium, calcium, silicon, magnesium, aluminum, boron, vanadium, nickel, tin, selenium, titanium , iron, iodine, cobalt, zinc, chromium, fluorine, manganese, copper, molybdenum, organic acids.

Beneficial properties of the vitamin composition of the product:

• niacin (PP) – protects the health of the pancreas, normalizes cholesterol levels, and prevents the development of diabetes;
• B vitamins – ensure the normal functioning of the nervous system, affect the condition and development of nails, hair, teeth, bones;
• tocopherol (E) – improves the regenerative properties of tissues and blood circulation;
• retinol (A) – participates in metabolic reactions, protein synthesis, ensures normal functioning of the immune system, proper bone development, and the process of cellular renewal;
• biotin (H) – improves glucose metabolism, is a “transporter” of sulfur, relieves muscle pain, heals nervous tissue, and participates in the metabolism of carbohydrates, proteins, and fats.

Puff pastry is a source of mineral compounds that have beneficial effects on the human body. Macro- and microelements normalize the functioning of the nervous and muscular systems, help produce insulin, fight anemia, fatigue, weakness, stimulate general immunity, enhance the production of proteins, and activate a number of enzymes. In addition, they are involved in hematopoiesis, fatty acid metabolism, oxidative processes, the construction of body cells, the formation of hormones, the regulation of water metabolism, strengthen bones and teeth, and control the functioning of the endocrine system. These compounds nourish the brain and thyroid gland, improve bile secretion, relieve spasms, maintain the tone of vascular walls, provide collagen synthesis, and energy production.

Remember, the usefulness of puff pastry, like most products, depends on the quality of the original ingredients and moderation in consumption.

Benefits and composition

Is this dough healthy or harmful? It all depends on the amount of product eaten. Its composition is not complicated. It contains wheat flour, water, butter, salt. The yeast product contains vitamins A, B, E, PP. This composition makes puff pastries very useful.

Margarine is often included instead of butter in puff pastry. The calorie content of the product then changes. It is used as a basis for obtaining crispy products, so it is important to follow the cooking recipe. There is unleavened puff pastry, the calorie content of which is approximately 225 kcal. Its difference lies in the absence of yeast.

According to the recipe, there are two types of puff pastry. This changes the calorie content slightly. There are classic and simplified options. The first method is used to obtain various products, but it is also more difficult to prepare. In addition to the homemade product, there is also a store-bought one. Its calorie content is indicated on the packaging.

Calorie content of puff pastry

Different types of dough are used in baking. Each of them allows you to obtain excellent products. Puff pastry is often used. The calorie content of this product is quite high, so it is important to adhere to the measure. It is prepared using a special technology, so the products turn out very tasty.

Benefits and composition

Is this dough healthy or harmful? It all depends on the amount of product eaten. Its composition is not complicated. It contains wheat flour, water, butter, salt. The yeast product contains vitamins A, B, E, PP. This composition makes puff pastries very useful.

Margarine is often included instead of butter in puff pastry. The calorie content of the product then changes. It is used as a basis for obtaining crispy products, so it is important to follow the cooking recipe. There is unleavened puff pastry, the calorie content of which is approximately 225 kcal. Its difference lies in the absence of yeast.

According to the recipe, there are two types of puff pastry. This changes the calorie content slightly. There are classic and simplified options. The first method is used to obtain various products, but it is also more difficult to prepare. In addition to the homemade product, there is also a store-bought one. Its calorie content is indicated on the packaging.

Calorie content

Puff pastry is used to prepare many desserts. Its calorie content is 362 kcal. It contains:

• Proteins – 6.1 g.
• Fats – 21.3 g.
• Carbohydrates – 36.3 g.

Puff pastries are prepared with different fillings, so their calorie content may vary. Cheese, ham, mushrooms, potatoes, and cabbage are added to the products. There are also sweet desserts - with jam, boiled condensed milk, sugar. For example, with cheese, a puff pastry puff, whose calorie content is 376 grams, will be filling due to the filling.

What is made from the dough?

Puff pastry serves as the basis for various dishes and products. Excellent pies, cakes, rolls, pasties, and cakes are made from it. These dishes are not considered dietary, so they should be consumed in moderation. The calorie content of yeast-free puff pastry is 363 kcal, so dishes made from it are also filling.

Calorie content

Puff pastry is used to prepare many desserts. Its calorie content is 362 kcal. It contains:

• Proteins - 6.1 g.
• Fats - 21.3 g.
• Carbohydrates - 36.3 g.

Puff pastries are prepared with different fillings, so their calorie content may vary. Cheese, ham, mushrooms, potatoes, and cabbage are added to the products. There are also sweet desserts - with jam, boiled condensed milk, sugar. For example, the caloric content of which is 376 grams will be filling due to the filling.

What is made from the dough?

Puff pastry serves as the basis for various dishes and products. Excellent pies, cakes, rolls, pasties, and cakes are made from it. These dishes are not considered dietary, so they should be consumed in moderation. The calorie content of yeast-free puff pastry is 363 kcal, so dishes made from it are also filling.

To obtain airy baked goods, you need to follow simple rules:

• To make the dough elastic, salt and vinegar are added to it. It is important to be careful so that the taste of the product does not deteriorate. For 400 g of flour you should take no more than 15 ml of 9% vinegar;
• To get a golden crust, you need to grease the top of the product with a chicken egg;
• It is necessary to use premium flour. Before use, it is sifted;
• When cutting, a carefully sharpened knife is used;

• To make light products, alcohol is added to them, for example, vodka or cognac, no more than 15 ml per 400 g of flour.
• There must be cooling at every stage.
• Cold water is used in the batch.
• It should be rolled out correctly.
• Butter or margarine is applied cold.

If you follow these rules, you get a delicious puff pastry. This does not change the calorie content per 100 grams.

History of origin

Currently, there are two versions of the appearance of puff pastry. The first says that the recipe for making “buttery” pastries was discovered in the ancient state of Assyria. The second originates in 1645 and is due to the student of the French pastry chef Claudia Gelet, who wanted to bake bread for his sick father. However, the classic recipe did not meet the patient's dietary requirements. Without thinking twice, the baker wrapped a piece of butter in dough mixed with water and flour, rolled it out several times, and sent it to the oven. Half an hour later, he pulled out a huge loaf of non-standard sizes, which greatly surprised the household.

Content:

• History of origin
• Types of test
• Chemical composition
• Usefulness and danger
• Cooking tips
• Preparation and selection of raw materials
• Kneading technology and forming blanks
• Conclusion

After some time, the baker finalized his invention and presented it to the public in Paris. The new layered masterpiece gained wide popularity among local residents, which brought money and fame to the creator. He subsequently moved to Florence and continued his business. At the same time, the recipe know-how was kept in the strictest confidence. However, there is nothing secret that would not become obvious. Soon the ingredient composition of puffed pastries was discovered and the culinary field experienced a “puff boom” that has not passed to this day.

Yeast addition

Yeast is often added to puff pastry, but this is not necessary. The baked goods rise during the cooking period. Yeast influences the occurrence of physicochemical and enzymatic reactions. Elasticity, porosity, structure, taste and aroma depend on these processes.

If the dough will be frozen, then add more yeast than usual. This is due to a decrease in gas-forming effect. Often compressed yeast is used for this. Only they cannot be used dry. Such a product will be resistant to cooling.

It is advisable to choose fresh, pressed yeast from foreign companies that have stamps of microcultures that affect fermentation. This product will be active even in the presence of additives, baking acids, as well as after freezing and storage.

Preparation and selection of raw materials

The technology for manufacturing semi-finished puff pastry products is based on compliance with special requirements for raw materials and work methods.

These include:

• use of a modern type of baker's yeast;
• reduction of mixing time;
• introduction of specialized types of improvers;
• the use of high-quality flour with high baking properties;
• minimizing water consumption when kneading dough;
• eliminating the possibility of fermentation of mixed ingredients.

Defrosting, cutting and baking should be done on the same baking sheets. To obtain a high-quality product, it is necessary to strictly observe technological discipline at all stages of production.

Let's consider the criteria for choosing raw materials for the production of puff pastry.

Flour

To prepare frozen dough, it must contain at least 32% raw gluten and 17% gluten protein. If these indicators are below the established norm, the gas-holding capacity of the workpiece will be insufficient, as a result, puff pastry baked goods will not be able to rise to the desired level. To prevent this, low-protein flour is enriched with dry gluten.

The baking properties of the product used to make puff pastry must exceed those of wheat, which is used in cases of the traditional method of making dough. To obtain a puff pastry product for further freezing, you should use flour with a minimum content of damaged starch and fatty acids. Make sure that the diamond activity of the product is low.

Yeast (optional ingredient)

The main problem with the technology of freezing puff pastry products is the difficulty of survival of yeast cells after thawing of the product. This ingredient ensures that the layers rise during the baking process.

Yeast is a key component in yeast dough, which is responsible for the occurrence of physicochemical and enzymatic reactions. These processes, in turn, affect the elasticity, porosity, and structure of the dough. And also on the aroma and taste of the finished baked goods.

To prepare frozen dough, domestically produced yeast is dosed twice as much as usual. This is explained by a decrease in their gas-forming ability - the rate of carbon dioxide release under the influence of low temperatures. That is why, for the production of semi-finished products, they prefer compressed yeast. The main thing is not to use them dry. Yeast powder is not at all intended for the production of frozen dough. This product exhibits low resistance to strong cooling.

It is recommended to give preference to fresh, pressed yeast of foreign origin with special strains of microcultures that cause fermentation, which have special baking properties (for example, Hirondelle). Such a product does not lose its activity under the influence of various food additives, baking acids, as well as during freezing and storage.

Improvers

During the process of rapid freezing, the factors that stimulate the strengthening of the dough gluten disappear. In this case, specialized improvers are introduced into the base composition to compensate for the lack of influence of fermentation on it. In addition, they increase the stability of the workpiece during defrosting and the gas-holding capacity of the dough during baking, which favors its rise.

The usual dosage of the complex additive is 0.8-1.5% and depends on the quality of the flour. The improver usually contains ascorbic acid, an emulsifier (Lecitin), which helps strengthen the protein frame and improves the mechanical workability of the dough (strength, elasticity, extensibility).

The most common reducing agent in Europe is “Mors” from the “Mizimax” series of the Lesaffre concern.

Margarine

When heated during baking, edible fat pushes the layers of dough apart, allowing them to rise. The water concentrated in margarine begins to evaporate under the influence of high temperatures, which contributes to the “growth” of the product. At the same time, melted fats, absorbed into the dough, prevent it from sticking together. This is one of the most important ingredients that provides a delicate, brittle and fluffy texture to baked goods.

Puff base - alternating layers of dough and margarine, followed by pinching the ends of the product so that the latter, in turn, cannot leak out.

The main task of fat is to isolate the layers from each other. The melting point of puff pastry without yeast is 43 degrees, with yeast – 36 degrees. This indicator has important technological significance. At low temperatures, margarine loses its plasticity, which leads to rupture of the dough layers, and too high a temperature makes it very soft, causing them to stick together.

When purchasing a product, you should give preference to professional varieties, which contain special types of emulsifiers that stimulate the rise of the dough. This margarine is packaged in calibrated sheets, weighing 2 kg and 20 mm thick.

Otherwise, it is recommended to purchase a product with o or “yeast-free” dough.

“Universal” margarine, most often, is ordinary table fat, which does not have a high melting point and plasticity. It contains no emulsifiers. In this case, it will be impossible to achieve high quality puff pastries.

Water and additives

To knead the dough, use clean cold water at a temperature of +1...+3 degrees, not very saturated with coagulants, fluorine and chlorine. The amount of liquid depends on the purpose of the workpiece. To obtain dough for subsequent freezing, its volume is reduced by 20% relative to regular dough.

Important components that affect the taste, gluten strength, and fermentation rate are salt and sugar.

To prepare yeast-free puffs, the amount of sodium chloride is calculated based on the calculation of 4-5% of the substance per 100% wheat flour, for yeast - 2%. At the same time, the sugar level for preparing dough is rarely below 15%.

Eggs and milk

These products enhance the dough, improving its taste and color. When preparing homemade baked goods, it is recommended to give preference to fresh chicken eggs and cow's milk.

On an industrial scale, puff pastry is made from dry whey powder, melange, which reduces the cost of raw materials and manufacturer costs.

Cooking features

The composition of yeast-free puff pastry includes:

• Melange.
• Lemon acid.
• Powdered milk.
• Cold water.
• Flour.
• Flour improver.
• Margarine or butter.

Everything is placed in the bowl of the dough mixing apparatus. The procedure takes up to 20 minutes. You should get a homogeneous mass. Then she lies in a cool place. The yeast base is prepared using a similar recipe. A mandatory step is to roll out the dough until a layer of 1-2 mm is obtained. Then it is folded in layers for 20 minutes. Then the procedure is repeated.

Semi-finished products are molded, frozen, and packaged in special packaging. The duration of storage is determined by the correctness of production. Typically this period is 5-60 days at temperatures down to -20 degrees. After defrosting, the product can be used to create baked goods.

Kneading technology and forming blanks

To maximize the development of the gluten framework, the puff pastry is kneaded intensively. Basic kneading rules:

• the dough should be cold (to slow down the fermentation process), lamellar (for rolling), strong consistency (to eliminate the possibility of spreading during the defrosting process);
• develop gluten as much as possible, this will improve gas and dimensional stability;
• eliminate the possibility of yeast fermentation before freezing the product.

Puff pastry without yeast is prepared from the following ingredients: melange, citric acid solution, milk powder, cold water, flour, flour improver, liquid margarine or vegetable oil. The components are placed in the bowl of the dough mixing machine and the machine is started. The duration of the kneading varies from 10 to 20 minutes and depends on the technical characteristics of the device. The output should form a strong, homogeneous mass. The well-kneaded dough is left to rest in a cool place (room temperature should not exceed 18 degrees Celsius) for half an hour until the proteins swell.

The principle of preparing the yeast base is similar. The only difference is the introduction of “fermenting” fungi after loading all the ingredients. In this case, the yeast must first be diluted in cold water and distributed evenly throughout the dough mass.

After a good kneading, the workpiece is placed in the refrigerator to avoid premature awakening of yeast cells and the formation of a gluten frame.

The next stage is rolling out the dough on laminators until the layer thickness is 1-2 mm. Then it is folded and the layers are allowed to rest for 15-20 minutes. During this time, the workpiece cools and rests after intense mechanical action. The procedure is repeated.

The number of rolls depends on the required number of layers and is about one and a half hundred. After this, the dough is cut and then formed into pieces for freezing or baking. It is very important to ensure the sharpness of the cutting elements. Otherwise, when cutting dough with dull knives, the edges become jammed, which leads to sticking and damage to the appearance of the product during heat treatment.

Next, the semi-finished products are molded, frozen, and packaged in moisture- and air-tight, cold-resistant, sealed packages. The duration of storage of blanks depends on the correct adherence to the production cycle and the quality of raw materials.

The shelf life of frozen dough varies from 5 to 60 days at a temperature of 12-20 degrees below zero.

Thawed semi-finished puff pastry products must not be re-frozen.