Abstract
The principles and key ingredients, recipe and process parameters for the manufacture of hamburger buns are described. Particular attention is focussed on the role of brews and ferments and their process control requirements. The technology involved in the manufacture of part-baked bread products is discussed and the needs for product storage and bake-off identified. The manufacture of yeasted laminated products such as Danish pastry and croissant are reviewed. The importance of optimising the formation of the base dough and the subsequent introduction of the laminating fat are considered. Control of the laminating process is particularly important for the delivery of their relevant final product qualities.
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Cauvain, S. (2015). Speciality Fermented Goods. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_9
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