I am writing this article for those skeptics who say that it is already expensive to start a business now and all niches are occupied, it was necessary earlier, time has been lost, etc. etc. Here I will tell you how you can open your own business for the price of an iPhone.

Trade in baked goods puff pastry

Here are all the key points for starting your own business with a small initial capital come together.

• Low entry threshold, 1.5 - 2 thousand dollars
• High margin, from 100%
• Excellent product demand

What else do you need to start your successful business?

BUT, detailed instructions! Well, hold on.

First, consider the format of the outlet. It can be a street cafe, a tent, a Tonar-type trailer. Almost any building will do. Area from 4 sq. meters. That is, the cost of rent is sufficient, adequate.

Location of objects. These are the central streets of the city, district, stations, next to educational institutions. And in the markets (here housewives immediately take about ten puffs for the house).

We need the following equipment:

Convection oven, proofer (needed for defrosting and raising the dough), 400 liter chest freezer (we store frozen semi-finished products in it). This is the main equipment. And one more plus: the hood for these furnaces is not needed.

An oven with a proofer will set you back about a thousand dollars. There is our equipment, there is imported equipment (for example, Italian, by SMEG). A chest freezer can be bought used for 5 - 8 thousand rubles.

Showcase, shelving - this is done for a specific point. Here the costs are low. Maybe you can rent a pavilion where everything is already there.

Cash register (optional)

Thus, I lay 1.5 USD for all this.

The good thing about products is that semi-finished products are stored for about 3 months. You don't need a lot of money to buy. And the profitability, most importantly, is high.

On average, the purchase of one product will cost 5 rubles apiece, the selling price is 12-15 rubles a piece.

That is, they sold 500 puffs with an extra charge of 5 rubles, they made a profit - 2,500 rubles a day, which amounts to 75,000 rubles a month. Minus costs (rent, electricity, salary). Thousand fifty clean from one point remains. We develop a network, multiply profits.

Now another very important point when people had problems with this business.

Product quality!

Not all suppliers of semi-finished products have quality products. As a result, people try and never come back. Try the products and most importantly, collect reviews about them when you look for a supplier. Will delicious puffs, get regular customers. And, accordingly, profit.

More advice. Here you have opened the first point, brand it right away. Come up with a nice name, something like "Fedotika", etc. It will be easier to spin new points. Brand awareness is a big advantage.

You see, nothing complicated. Gather information on the topic, write a small business plan and go!

Puff pastry There are two types - yeast-free and yeast-free.

In puff without yeast dough the rise of the dough occurs only due to the work of the oil: evaporating during baking, it pushes the layers of the dough, and then the melted fats are absorbed into the dough layers and prevent them from sticking together.

In puff pastry, the rise of the dough occurs both due to the action of oil and the activity of yeast, which loosens the layers of dough and makes it even more fluffy.
Yeast - key ingredient in yeast puff pastry, which ensures the flow of all enzymatic and physico-chemical reactions that affect the formation of the structure and elasticity of the dough, as well as the porosity, taste and aroma of the finished baking.

In general, the technology for obtaining puff pastry of both types is the same: a layer of margarine is placed on a layer of dough rolled out in the form of a square, after which the dough is pinched with an envelope and rolled out. The main task of margarine is to isolate the dough layers from each other, to prevent them from sticking together during rolling and cutting.
Lamination occurs by sequentially rolling and folding the dough with a layer of margarine into 3-4 layers in the form of a book. Puff without yeast dough contains, as a rule, 144 - 288 layers, in yeast dough there are fewer of them - from 24 to 160 layers.

Quality and appearance puff yeast products depends on the rise of the dough during proofing and baking, and this, in turn, is associated with the gas-holding ability of the dough. good flour with strong gluten is the main component and ensures a good rise of the dough.

Flour

The baking properties of flour for puff pastry should be higher than the flour used in the case of traditional methods of making dough. The quality of flour largely determines the quality of the dough obtained from it. Of particular importance is the quantity and quality of gluten in flour. The quality of the gluten itself, along with its quantity, also greatly affects physiochemical properties dough, so for various types of flour confectionery it is recommended to use flour with gluten of different quality.

For example, to make puff pastry, you need flour with the following characteristics:

1. dry protein 13%
2. gluten 30-32%,
3. P(dough elasticity)=90,
4. W(breaking energy) > 320,
5. Ie (elasticity index)=55,
6. G=20-24,
7. P/L=1.

If necessary, dry gluten can be added (from 2 to 4% depending on the quality of the flour used)

Chopin alveogram test quality:

• - the elasticity index tends to 100%. Deliberately shifting the viscoelastic balance towards greater elasticity of the gluten can sometimes make the process of kneading and shaping the dough more difficult. At the same time, this contributes to better dimensional stability of dough pieces during defrosting and fermentation, and this is very important;
• - the indicator of dough rise should be from 20 to 22 units;
• - amylase activity should be weak. For hypodiastatic flour (with a known low amount of enzymes) and in need of improvement, additional enzymes or improvers with minimal proteolytic activity are needed;
• - the content of damaged starch should be as low as possible;
• - it is necessary to ensure that the content of fatty acids is not excessive, therefore, the use of soy flour is not allowed.

Yeast

Usually fresh pressed yeast is used for puff pastry. Yeast of domestic production must be dosed approximately twice as much as in plain dough(up to 10%), since when cooled, their gas-forming ability is greatly reduced - the rate of release of carbon dioxide, which loosens the dough. There are special European-made yeasts that are much more resistant to cold thanks to special strains and growing technologies. For traditional puff, it is recommended to use the freshest pressed yeast, preferably osmotolerant or instant osmotolerant yeast. From the assortment of the Lesafr company, the Saf-Instant Golden yeast (instant) and Record Blue (pressed yeast) are optimally suited.

Water
Water for mixing must be taken clean, meaning not heavily saturated with mineral salts or coagulants. Plain tap water may be used, unless it is excessively fluoridated or chlorinated. Water should be used at temperatures close to zero (1-2C). In the presence of ice makers, ice chips are used to obtain cold dough.
Its dosage should provide a dough with a strong dense consistency, thereby limiting the phenomena of spreading and gluing dough pieces during operation. In puff pastry, which will be subject to freezing, the dose of water is reduced by 20% compared to conventional dough.

starter cultures

Natural starter cultures acidify the dough and thereby strengthen the gluten frame of the dough and increase its strength and elasticity. dairy and acetic acid give unique taste and aroma, and also have bacteriostatic and fungicidal effects. The acidity of the sourdough starter for puff pastry is the most important indicator: pH should be in the range of 4.5-5, titratable acidity 8-9. In order to obtain this acidity, it is necessary to use a long-term dough management scheme, which includes numerous stages of sourdough preparation and long-term fermentation of the dough.

Enhancers
For the production of puff pastry, various improving additives are used, consisting of various oxidizing agents, reducing agents, emulsifiers, enzymes and modifiers.

Additives affect the porosity, texture, volume and shelf life of the dough in a frozen state, increase its stability and gas-holding capacity.

One of them oxidizer- vitamin C. Its use seems to be highly appropriate, due to the ability to strengthen the protein backbone of the dough and thus ensure its better strength and elasticity. It is necessary to prevent an overdose of ascorbic acid. Otherwise, problems may arise when machining too tight dough.

Gluten should be added in limited quantities as it does not always contribute to good dough quality.

Emulsifiers are fat-like substances obtained through chemical synthesis. They stabilize a system of two components that do not mix under normal conditions. Emulsifiers form complexes with starch amylose, thus significantly inhibiting the retrogradation process and improving the machinability, extensibility and gas-holding capacity of the dough. In home cooking, when self-preparing puff pastry, they are usually used chicken eggs, in the yolks of which there is a lot of lecithin.
Enzymes(malt and its extracts, soy flour, enzymatic complexes, etc.) should be used very limitedly. To do this, it is necessary to make sure that they do not have proteolytic activity, which can lead to the phenomenon of spreading of dough pieces. The use of special alpha-amylases is shown, which cut starch (amylopectin) in strictly defined places, forming dextrins. Dextrins, in turn, give softness when chewed.

Hydrocolloids are products of extraction of natural components (grain, algae, acacia…). These are locust bean gum (E410), guar gum (E 412), carboxymethyl cellulose (E 466). They significantly increase hydration, reduce water migration and help to get more volume (better softness).

Salt.
Of course, salt greatly affects the taste of the product, especially if the puff is not intended for sweet stuffing. In addition, table salt improves gluten strength. For this reason, its dosage is in the range of 1.5-2% for yeast puff pastry (1 gram of salt increases osmotic pressure, like 6 grams of sucrose!) For yeast-free puffs, salt is added in amounts up to 4-5% of the flour weight.
Sahara.
Adding sugar to the dough, in addition to improving the taste, creates a nutrient medium for yeast and helps to speed up the fermentation process. For yeast puffs, sugar in the dough is dosed at a rate of about 15% or even more. Consideration should be given to the large water-absorbing capacity of sugar, so it must be introduced during kneading without disturbing the development of gluten, moistened and a slightly larger dosage of water should be provided.

As you know, glucose (dextrose), glucose syrup, invert sugar, molasses, honey retain moisture better than sucrose. Therefore, when making puff pastry, it is recommended to replace part of the sugar with monosaccharides (invert sugar, glucose). Since glucose is less sweet than sucrose, more must be added. From the point of view of the effect on the fermentation process, with a larger dosage, the osmotic pressure will be higher. Dosage of sugar for traditional puff products lies in the range of 15-20%.

Fats.
The addition of fats to the dough provides lubrication of gluten and a more uniform distribution of water in the dough, facilitates the relative sliding of the structural components of the dough and its gluten framework and the starch grains included in it. Due to this, the ability of the gluten framework of the dough to stretch without breaking under pressure of the gas bubbles growing in the volume increases. The presence of fat also prevents dehydration of the semi-finished product, making the dough elastic and soft, however, for this, an effective emulsifier (yolk) must be added to the dough. Fat in the dough is largely bound by proteins, starch and other components of the solid phase of the dough. Part of the fat that is in the liquid state in the dough can be in the liquid phase of the dough in the form of tiny fat droplets. Fatty products with a melting point of 30-33 ° C do not bind with the components of the solid phase of the dough, but remain in it in the form of solid particles, which will begin to melt only during the baking process.

We must not forget that fats will also affect the ductility and resistance during rolling.
According to the old Soviet technologies, fats were not added to puff pastry - it was believed that that part of the margarine that goes to puffing would be enough. But there was always not enough fat in the dough mass with this technology. The plasticity of the dough was low and it was never possible to make a dough with a large number of layers, as is done in Europe.

egg products.
Egg yolk contains a very effective emulsifier - lecithin. In addition, eggs give delicate taste and test color. The use of eggs, in addition to organoleptic indicators, gives stability to the starch-protein-lipid system (that is, it affects the shelf life).

At home baking use fresh eggs, but in production, the requirements for processing eggs are very strict, therefore, in Soviet times, only frozen egg mass was used - melange, which affected the quality. Currently, high-quality egg powder obtained using modern technology is widely used.

Dairy products.
Milk ennobles the dough, gives it special taste due to the presence of lactose, milk sugar and fat. The addition of liquid milk forces us to reconsider the dosage of the liquid for the dough, so it is added to the dough powdered milk. Most often, cheaper whey powder is used instead of powdered milk. For the test, dry cheese whey in terms of the required qualities does not differ at all from skimmed milk powder, but is cheaper in production.

Puff pastry kneading.
For puff pastry, intensive dough kneading is required, which contributes to the maximum development of the gluten framework.
The basic rules for kneading are:

• late addition of yeast during kneading;
• obtaining cold dough to slow down the start of fermentation;
• maximum development of dough gluten to ensure better gas and shape stability;
• preparation of a strong but plastic dough for subsequent rolling and to limit the spreading phenomenon;
• slow proofing dough in the cold.

When kneading yeast puff pastry, pour especially chilled water (in the form of ice crumbs), an acid solution, an egg solution and fat, sugar and salt into a bowl, then chilled flour, an improver. At the very end, yeast is loaded, previously diluted in a portion of cold water. Very important is the uniform distribution of yeast in the dough mass and a very good kneading.

After kneading, the dough for proofing is not left in the bowl, but laid out on the table in the refrigerator. The main concern in the preparation of yeast puff pastry is to prevent premature awakening of the yeast cells and the start of the yeast. At the same time, it is obligatory to rest the dough to form a gluten framework, therefore all processes must take place at a temperature not higher than 12 degrees. Cold kneading of the dough will achieve a product with good structure and high quality.
According to outdated technologies, it was really recommended to keep the dough warm, otherwise the butter or ordinary margarine would not be soft and crumble in the dough, the layers would stick together. But in a warm dough, the yeast begins to work, and the correct subsequent maintenance of the dough and lamination is out of the question.

Lamination of dough and molding of blanks.

Fats for foliation

Of great importance is the quality of the fat and its proper formation before starting the process of rolling out the dough. The butter or margarine that you put on the dough layer should be in the shape of a square with the same layer height over the entire area. Otherwise, during the rolling process, the oil will be distributed unevenly, and as a result, some of the finished products will simply expire during baking, while the other will not delaminate well. Both in the first and in the second cases, the quality of products and their appearance will be far from desired. The easiest solution is to buy pre-formed butter in the form of ready-made blanks.

The old 30-year-old Soviet technology provided for the use of ordinary margarine or butter in puff pastry. At that time, margarines with high melting points were not used, and few people knew about the calibrated layers of margarine. It was recommended to dust with flour during lamination so that the layers do not move relative to each other during the rolling process.

It is important not to get carried away dusting with flour - excess flour will dry out the dough.
For high-quality puff products, the quality of fat is very important, therefore, with modern technology, a special margarine with high plasticity is used; When purchasing margarine, you should be careful - margarines for yeast and yeast-free dough must differ in plasticity, emulsifiers and melting point. If you are offered a “universal” margarine for puff pastry, and even in blocks of 10 or 20 kg, then in most cases this is ordinary table margarine, no matter how beautifully it is called. There will be no harm from it, but professional quality puff pastries you won't get it. With a good specialized margarine, the layers acquire a fragile, fried and very tender structure. The puff layers literally melt in your mouth.

The melting point of fat is of extremely important technological importance:

If the temperature of the dough is too high, it becomes very soft, and the dough layers stick together already when rolling out. At low temperatures, the fat loses its plasticity, at the moment of rolling the fat layer inside the dough is torn, at the same time tearing the layers of the dough. In the future, when baking, instead of raising the dough, steam escapes at the places of breaks, the product is deformed, loses its presentation.

The melting point of margarine for puff yeast dough is 36 ° C, for yeast-free - about 43 ° C. This allows the dough to be rolled out at room temperature, but the temperature of the dough should never reach the melting point of the butter.
Professional margarines incorporate special types of emulsifiers, which ensure its increased plasticity and rolling in puff pastry to a thickness of tenths of a millimeter without the risk of rupture. Lamination margarines are available in calibrated layers 20 or 18 mm thick, each layer weighs 2 kg and is packed separately in a foil casing.
If you are forced to use regular margarine or butter for puff pastry, you need to purchase a resourcefulness press that allows you to make such molding.

The consistency of fat and dough during lamination should be exactly the same.

Between several rolls or after each, a short resting dough layers

at 20°C for yeast-free dough, and

at 10°C for yeast.
Such short-term restings lasting 15-20 minutes serve not only for cooling, but also for dough relaxation and stress relief, which is subject to intense mechanical stress during rolling.

When a predetermined number of layers is reached, the finished puff pastry is rolled out into a layer up to 5-7 mm thick and goes for cutting and molding blanks.

The sharpness of the cutting elements is very important. With blunt knives, the edges of the product are jammed, and then they merge.

Key takeaway- ensure very cold running of the dough.

To do this, use cold water, chilled raw materials and low temperature of working surfaces and rooms.

Defrosting, proofing and baking products.

Principle proper defrosting is to raise the temperature of the dough to a temperature equal to cryoscopic (at which water from the solid phase passes into liquid) or a little higher. The purpose of defrosting is to turn the ice crystals into water gradually so that it is absorbed by the colloids of the dough proteins.
For defrosting and proving, the products are laid out on a baking sheet immediately with sufficient distances between them - it is necessary to take into account the increase in size, later it will not be necessary to move.
The duration of defrosting depends on the recipe of the product, its shape, thickness, weight, defrosting method, temperature and speed of the air used as a heat carrier.

The production of puff pastry today is of particular interest to manufacturers bakery products. But often an insufficient amount of information about the correct technology for making puff pastry and products from it does not allow small bakeries to produce this profitable and consumable product. In order to properly organize the puff pastry production process, it is first necessary to determine the basic criteria that this process must meet.

Kneading stage. At this stage of production, it is necessary to create an optimal level of gluten formation. This is achieved with the help of dough mixers (special confectionery equipment), which allow protecting the dough from unnecessary deformation during subsequent defrosting, and also give it the necessary gas-holding capacity. In the manufacture of yeast puff pastry, the fermentation process should be slowed down as much as possible. This will achieve a final product with good structure and high quality.
Molding stage. Dough cutting equipment and molding equipment are best equipped with cooling elements. And in order to avoid the rapid development of yeast at this stage, the process of molding finished dough products should be accelerated.
Conservation stage. In this process, the speed of freezing dough pieces is of particular importance. Do not allow any damage to the structure of the dough and yeast.
Modern technology for the production of puff pastry uses several methods of delayed baking:

Slow dough proofing (up to several hours) in a cold environment.
Controlled proofing in a cold environment, allowing you to achieve the required parameters of the finished product.
Double baking.
Fast freezing for long-term storage semi-finished products (up to 6 months).
Choice of ingredients.

To achieve the desired results in the production of puff pastry, it is very important right choice all ingredients for future semi-finished products.

First of all, this is the quality of margarine and its molding before rolling. ready dough. It is best to use preformed margarine in the form of blanks of a certain mass, since the margarine, which is placed on the dough layer during the rolling process, should have the shape of a square and the same height of all layers. Otherwise, during the rolling process, it will be distributed unevenly. Subsequently, this will lead to the fact that some products will be oversaturated with margarine, while others will not delaminate well.

Flour should be used of exceptionally high quality. To obtain a dense dough, the amount of yeast should be increased, and the amount of water should be slightly reduced. Generally adding a large number water during kneading adversely affects the vital activity of yeast.

Oxidizing agents and gluten should be used in limited quantities, as they do not in all cases have a good effect on the quality of the test.

Basic rules for kneading dough:

Obtaining cold dough (+18...+20°С);
development of gluten to the maximum extent;
making dough with a dense consistency;
exclusion of yeast fermentation.
To do this, it is recommended to use cold flour, as well as to cool the shirt for the dough mixer. Yeast should be added as late as possible. It is best to change the temperature of the dough during the kneading process, so it is best to use a dough mixer that automatically controls the temperature level.

Rolling out dough and forming blanks.

For rolling out the dough, it is strongly recommended to use special confectionery equipment - laminators. With the optimal rolling intensity, the thickness of the dough layer is reduced by 1-2 mm. The subsequent processes of rolling and folding the dough are repeated until the required number of layers is reached. Between rolls, it is necessary to rest the layers of dough at the required temperature.

When the required number of layers is reached, the puff pastry is rolled out, the process of cutting and forming blanks begins. All this is done on special confectionery machines. It is necessary to monitor the sharpness of the knives in the equipment that cuts dough pieces. Otherwise, the edges of the dough will wrinkle, and the products will begin to merge with each other.

After cutting, semi-finished dough products are formed and rolled up, then they are laid on sheets, which should be covered with silicone paper on top.

The proofing stage of ready-made semi-finished products from the dough should be completely excluded. Stacked workpieces should immediately go into freezing.

Machines and fixtures of the Voskhod company are distinguished by high quality performance, affordable price and the introduction of new technologies. In addition to universal devices, there are offers for businesses that specialize in a premium range of bakery products. Example, equipment for the production of croissants.

Means of mechanization are developed taking into account different types of production: from mini-bakeries to large plants. There are settings that are suitable for any scale. For example, in a croissant machine, the output can be adjusted over a wide range.

Firm "Voskhod" offers a service full cycle: sale, adjustment, training of personnel, elimination of failures of installations during and after the warranty period. Equipment for the production of puff pastry is in demand among Russian and foreign entrepreneurs. The manufacturer organizes the delivery of mechanisms by rail or road transport throughout the country and abroad.

Scope of use of equipment for puff pastry

Most of the universal mechanisms are designed for the manufacture of bakery blanks of a simple shape: in the form of a square, a pigtail, a book, a snail. There is equipment for the production of croissants with filling and other products popular with the population.

Devices are collected in the thematic section:

• calibrators;
• dispensers;
• rolling and seaming installations;
• furniture;
• nodes and mechanisms for winding and cutting the web into blanks.

To reduce operating costs and increase labor productivity, the design of puff pastry machines provides for the following features:

1. combined control of the working stroke of the machine: with a pedal and with the help of a push-button panel (safety factors are taken into account);
2. versatility: it is possible to use the croissant machine as a stand-alone unit and include it in the production line;
3. unification: tool and removable attachments are compatible:
   • with different modifications of installations of NPP "Voskhod";
   • with devices from other manufacturers.

In addition to the main purpose, the puff pastry machine works with yeast-free and special masses, from which noodles, dumplings, and pita bread are made. By tightening (or loosening) the conveyor belt, it is easy to sanitize surfaces.

Before, in Soviet times, process puff pastry production was quite difficult. It was done something like this: they took ready-made yeast dough, sprinkled it with frozen mashed butter, and more often margarine, and rolled out.

The complexity of this work was that, in the process of rolling, the butter heated up and melted, so the whole mass had to be cooled first in the refrigerator, so the process of cooling and rolling the dough had to be repeated several times.

A simpler version of the production of puff pastry was also popular: it was kneaded from flour, margarine, salt, vinegar and water, that is, it was already unleavened dough. After that, it was rolled out 2 times. Now, at confectionery and baking enterprises, melange is introduced into such dough, which serves as an emulsifier. Thanks to this composition, the dough can be rolled out many times.

Now pies are made from puff pastry with the most various fillings, ranging from meat and ending with jam. Such versatility of puff pastry due to the fact that now it is unleavened dough, so it goes well with both sweet filling and salty.

However, a great innovation appeared in the technology of its preparation - quick freezing. As you know, freezing small-sized semi-finished products sold in pieces or by weight is now very popular - these are pancakes with different fillings, dumplings, cutlets, cabbage rolls, khinkali, dumplings, etc. - all this in large quantities supplied to supermarkets.

Fast freezing has become relevant for puff pastry, pizza, and ready-made cakes. Its main goal is to stop the fermentation processes in the dough for a while, so that it can be prepared directly at the points of sale (for example, in biscuits) or stored frozen for a long time.

Previously, only products made from unleavened dough were subjected to quick freezing. And now frozen semi-finished products can be found from different test, and from puff pastry too. However, there is an important point here: although confectionery and bakery enterprises have begun to use quick freezing of puff pastry without exception, they often do not bother to monitor the quality of their products in finished form. A product made from such a dough is hard ("rubber") and not tasty. And all because often enterprises save money on the introduction of new technologies.

Hence the conclusion: if you give good quality, so that the puff pastry is the way it should be - crumbly and tender, give a rich assortment of products, then a regular customer will be provided to you, as well as success in this business too.

Now let's get down to specifics. Puff pastry does not need to be kneaded for a long time, on the contrary, its quality can noticeably deteriorate with a long kneading. However, the specific cooking process (freezing, storage, transport, longer proofing) will require an increase electricity costs.

You will need technologist who knows firsthand all the subtleties of the process of preparing frozen puff pastry and will monitor the methodical observance of production technology.

Puff pastry for freezing cannot be prepared from ordinary flour, the ability to hold air in such a dough will be small, respectively, the dough will not rise well, and, for example, a pie from it will not be airy and crumbly, but on the contrary, it will have an unsightly appearance.

Therefore, they do this: dry gluten or gluten concentrate is first added to flour with a low protein content. Already in the mixed dough, there should be at least 32% of raw gluten - this fact affects the ability of the dough to rise.

Flour for frozen puff pastry should have an elasticity index close to 100%, the amylase activity of the flour should be low, and the fatty acid content should not be high (therefore, soy flour is not suitable for this case).

The second, after flour, super-important component is yeast. It is this component that is ultimately responsible for the elasticity and porosity of the finished puff pastry product. In this case, when the dough is to be frozen, pressed yeast is used. And there is a difference, which manufacturer's yeast to use. Ideally, for making frozen dough, you need to use special pressed yeast from European manufacturers.

Domestic yeast greatly slows down its action when the temperature drops, so they will need twice as much as yeast from European manufacturers. The latter contain special strains that do not lose their activity even when low temperatures ah, thanks to which the fermentation process continues successfully.

And then he gets up question of price: domestic yeast is worse, but cheaper, and imported yeast is better, but more expensive, respectively, ready product will cost more. Our confectionery enterprises, they want to save on raw materials and thus increase their profits: they use Russian yeast, often dry yeast (which cannot withstand low temperatures), and end up with mediocre quality products.

If you do everything according to the rules, that is, use special dry yeast, increase the proofing time of the dough so that the product turns out to be flawless in taste and appearance. In the event that you use regular yeast, increase their amount - only the production technologist can determine how much yeast is needed.

As mentioned above, puff pastry can be prepared without yeast, but yeast puff pastry is recognized as the best.

If the dough is not prepared with yeast, it becomes fluffy thanks to butter or margarine. During baking, the dough absorbs fat and separates into layers. When choosing margarine, it is better not to save money, but to choose a product of good quality, pleasant in taste - with it, then the layers of dough will turn out to be thin and crumbly.

The technologies for preparing yeast and unleavened puff pastry are very similar: in both cases, each layer of dough must be rolled out in the form of a square, put a layer of fat (butter or margarine) on it, then close the edges, roll this layer out again, etc. The more layers , the finished product will be more airy and tastier.

In yeast dough, although much less margarine is used, laying the layers with margarine prevents these layers from sticking together. IN unleavened dough more fat is used.

The next important components of puff pastry are eggs, water, salt, sugar. As a rule, in industrial confectionery, egg powder is used instead of eggs, it is more practical, it is easier to store. Sugar in yeast dough is a necessary component, since fermentation is faster with it. Water should be purified and cooled to about zero degrees.

In addition to all the components already listed, improvers are added to the puff pastry that will be frozen, they contain ascorbic acid, oxidizing agents, reducing agents, lecithin, which acts as an emulsifier.

Improvers increase the ability of the dough to retain gases, from which the dough rises even while it is baking.

How is unleavened (without yeast) puff pastry prepared?

Chilled water, a solution of milk or citric acid, egg powder or melange, salt, whey or milk powder, chilled flour, improver, liquid margarine or vegetable oil. The dough is kneaded in a dough mixer for 15-20 minutes until it turns into a completely homogeneous mass. Then the dough remains to lie for another half an hour at a temperature not exceeding 18 degrees. This stage is called preliminary resting.

How is yeast puff pastry prepared?

First, the container of the mixing equipment is filled with very cold water (usually in the form of crushed ice). Then a solution of eggs, fat, acid solution, sugar, salt and chilled flour with an improver are added to the mass. Yeast, previously diluted in cold water, is added last.