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fats in pastry (types of fat (hard madrine (strong flavor, made from…
fats in pastry
types of fat
butter
made from milk a high saturated fat
'best flavor'
19% water
most commonly used
hard madrine
strong flavor
made from vegetable oil
some contain milk
lower in saturated fat
makes flavor crisp and flaky
oil
no water
better for savory pastries unconventional flavor
plant fat
easily combines
unsal flavor
vegetable fat
higher fat
less water
made from veg oil
soft madrine
contains more oil than hard madrine
made with vegetable fat
makes good pastry
lard
less water
then butter
'best texture'
aftertaste
functions of fats in pastry
binds ingredients
changes texture (soft or hard ?)
adds flavor
binds ingredients
nutritional value
9 calories per gram
high in energy
higher than carbs
provides vitamins
what should shortcrust pastry be like
taste should be buttery and light
should be light golder in color
should smell sweet and freshly baked
should hold its shape