In laminated processes (crackers, certain biscuits, puff pastry, Danish/croissant) a known phenomenon is an uneven or undesired shrinkage. The cause of this can again be various: choice of flour, mixing intensity, layering, resting conditions, etc. some grab directly to enzymes to overcome this, or if they use it already increase or decrease the dosage. However when taking a few steps back and looking at the process you can indicate some points in where you might be able to influence the process beneficial for your result. In case where a resting belt can be desired another way could be to look at the layer technique used: when it would be possible to create more layers in the first station or two stations it could be beneficial in a later stage: the dough gets more time to rest initially and at the last step little lamination is done and therefore less stress is in the dough: which could lead to less shrinkage. Modern laminators have often something what they call ‘stress control’ which basically means some extra rollers that can give more or less slack to the dough so it can relax.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
Dried apricots, cranberries, and ginger are commonly used in cakes, cookies, and other bakery products. Since they are dried, they can alter the dough...
When rehydrating dried apples for fillings, the right amount of water or sugar syrup must be added to ensure they remain edible without compromising t...
Currants are often soaked before being incorporated into baked goods. This helps prevent them from drawing too much moisture from the dough when added...
The item has been added to your shopping cart.
The item has been added to your quotation