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Freeze / thaw stability of thin pastry sheet (skin)?


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#1 saqibfst

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Posted 24 January 2013 - 08:13 AM

anybody from Malaysia and singapore who help me out to find out the ingredients that give the strength and strechibility in thin pastry skin and give freeze thaw stability in the product like pastry skin.
the problems we facing that our product when we thaw after blast freezing the product become fragile and have no strength .
please advice

regards
saqib



#2 Charles.C

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Posted 24 January 2013 - 08:41 AM

anybody from Malaysia and singapore who help me out to find out the ingredients that give the strength and strechibility in thin pastry skin and give freeze thaw stability in the product like pastry skin.
the problems we facing that our product when we thaw after blast freezing the product become fragile and have no strength .
please advice

regards
saqib

Dear saqibfst,

Looks like a long-term project. :rolleyes:

http://www.ifsqn.com...dpost__p__56403

Good Luck !

Rgds / Charles.C

Kind Regards,

 

Charles.C


#3 saqibfst

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Posted 24 January 2013 - 09:09 AM

h Charcles
ya i m sick of this i know only starches can solve this issue. but i still dont know exactly what type of modified starch can do.
if you will have any idea do let me know

saqib

Dear saqibfst,

Looks like a long-term project. :rolleyes:

http://www.ifsqn.com...dpost__p__56403

Good Luck !

Rgds / Charles.C



#4 azaam nafiz

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Posted 24 January 2013 - 10:42 AM

anybody from Malaysia and singapore who help me out to find out the ingredients that give the strength and strechibility in thin pastry skin and give freeze thaw stability in the product like pastry skin.
the problems we facing that our product when we thaw after blast freezing the product become fragile and have no strength .
please advice

regards
saqib


Hi saqib,

Once i did a R&D for my ex-workplace - "Developing a samosa sheet"
The final product was blast frozen and during thawing it came well. Following were the steps followed,

1.Preparation of emulsion - an emulsifier (egg powder or lecithin ) was added in to the vegetable oil while agitation and followed by warm water.
2.Kneading - Add the dough (sorry cannot remember the exact build up of the ingredients,but it was only with wheat flour and some baking powder) mix and the emulsion prepared in to a dough mixer.Knead well until the dough reaches elasticity.
3.Sending through the pastry sheeter.
4.Cooking on a rotary drum 180C for 30seconds (equipment was designed by our factory)
5.Cutting in to uniform length
6.packing - 15 sheets per pack.
7.Blast freezing


The product was elastic and easy to separate when thawed.

if you need i can send you a sketch of the rotary drum cooker

:smile:

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#5 saqibfst

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Posted 28 January 2013 - 01:13 PM

thnx azaam
but our formulation and the method is different. what about the potato starch . cant we get the result by using potato starch

saqib


Hi saqib,

Once i did a R&D for my ex-workplace - "Developing a samosa sheet"
The final product was blast frozen and during thawing it came well. Following were the steps followed,

1.Preparation of emulsion - an emulsifier (egg powder or lecithin ) was added in to the vegetable oil while agitation and followed by warm water.
2.Kneading - Add the dough (sorry cannot remember the exact build up of the ingredients,but it was only with wheat flour and some baking powder) mix and the emulsion prepared in to a dough mixer.Knead well until the dough reaches elasticity.
3.Sending through the pastry sheeter.
4.Cooking on a rotary drum 180C for 30seconds (equipment was designed by our factory)
5.Cutting in to uniform length
6.packing - 15 sheets per pack.
7.Blast freezing


The product was elastic and easy to separate when thawed.

if you need i can send you a sketch of the rotary drum cooker

:smile:



#6 azaam nafiz

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Posted 29 January 2013 - 05:47 AM

thnx azaam
but our formulation and the method is different. what about the potato starch . cant we get the result by using potato starch

saqib




hi,
got your point,

What about incorporation of some gluten in to the potato starch,which would give a strength to the dough.

found below link which may be useful to you :thumbdown:

http://www.mgpingred...d-dough-system/

Any way is your product pre-cooked or a raw pastry sheet?

Attached Files


Edited by azaam nafiz, 29 January 2013 - 06:08 AM.


#7 SUSHIL

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Posted 02 February 2013 - 05:23 PM

hi,
got your point,

What about incorporation of some gluten in to the potato starch,which would give a strength to the dough.

found below link which may be useful to you :thumbdown:

http://www.mgpingred...d-dough-system/

Any way is your product pre-cooked or a raw pastry sheet?


Hello 'saqibfst
,
you seem to be confused with making pastries regarding its ingredients.There are lots of videos on you tube for making filo/puff pastries some examples are-
you have to copy paste these links on address bar of google to view full videos

http://www.youtube.c...h?v=JJKvAIgPAtk
http://www.youtube.c...h?v=y4u4AY0J--c

http://www.youtube.c...h?v=NBGNIRheFsg

Edited by SUSHIL, 03 February 2013 - 05:51 AM.





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