Puff Pastry is also known as “Millefeuille” or over thousand layers, depending on the folding technique we apply this is reached after 2,5-3,0 Turns. Where Millefeuille can be seen as the pastrytreat you could buy in a pastryshop (the dutch have their own variant “tompouce”); we would look at it more generically: filled or unfilled and available in different shapes:
The biggest difference to the absence of yeast is the fact that there is also a high amount of fat present in the product: between 65-100% of the Flour weight (Bakers%). The folding technique also results in a different inside or crumb formation of the product:
Dutch, 2 folds French 2 folds
The higher amount of butter or margarine aids in creating a finer and denser structure upon increasing of the layers, but also the rise and expansion. The amount of fat is also a limiter: more fat in the base dough reduces mixing time, increases resting/ cooling. Shorter mixing also gives the opportunity for more height and more shrinkage during processing. A way to reduce shrinkage in industry is to introduce resting lanes as well as cutting before folding (so it is more layering then).
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