Toaster pastry
a technology of toaster pastry and rolled pastry, which is applied in the field of toaster pastry, can solve the problems of large contact area, large preparation, storage and stability, etc., and achieve the effect of good quality
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example 1
[0042] A series of flavored fillings were prepared. All fillings had a viscosity of at least 62,000 cps. and a pH of between 2.8 to 3.2.
[0043] A typical fruit flavored filling comprised water, sugar, fruit, corn syrup, modified starch, citric and / or other acids, gum such as agar-agar, stabilizers, flavors, and optionally preservatives, salt, hydrogenated vegetable oil and coloring. An example of a filling is a strawberry filling comprising 14.9% fruit, 34.0% water, 29.8% sugar, 13.5% corn syrup, 5.7% modified starch, 0.54% agar-agar, and 0.59% acids. The pH of the filling was measured and found to be 3.0. The viscosity was 64,000 cps, measured on a Brookfield Viscometer RVDV1, No. 7 spindle, 50 rpm at 21° C.
[0044] Another example of a filling is a cherry filling comprising 17.7% fruit, 34.2% water, 28.5% sugar, 11.8% corn syrup, 6.3% modified starch, 0.55% agar-agar, and 0.55% acids. The pH of the filling was measured and found to be 3.1. The viscosity was 64,000 cps, measured on ...
example 2
[0045] A dough for a toaster pastry was prepared. All percentages are by weight of the final dough mixture.
[0046] A mixture of a medium strength, bleached, enriched hard wheat flour (29.5% by weight of the ingredients), with a protein content of 11.0 to 12.0% by weight of the wheat flour; sugar (2.13% by weight of the ingredients); and all purpose shortening (1.71% by weight of the ingredients) were blended in a horizontal double sigma arm mixer for 3 minutes. Wheat farina (26.55% by weight of the ingredients) was added to the mixture, together with a pre-blended mixture of cornstarch (1.28% by weight of the ingredients), baking powder (0.92% by weight of the ingredients), salt (0.87% by weight of the ingredients), L-cysteine (0.02% by weight of the ingredients), dextrose (0.50% by weight of the ingredients) and dried egg yolk (1.03% by weight of the ingredients). The resultant mixture was blended in the mixer for a further 3 minutes.
[0047] A pre-blended mixture of dry instant yea...
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