Puff pastry is one of the most remarkable products from the bakeshop. It has the ability to rise to eight times its original thickness when baked to form a flaky structure. The rise is due to the unique and intricate lamination of alternate layers of pastry dough and roll-in fat. Puff pastry dough recipes are usually without leavening agent and puffi ng of the dough is very much dependent on the performance of the laminating fat. Laminating fat is used to prepare a wide variety of products such as Danish pastry, croissants, turnerovers (chaussons), fruit tarts, strudels, pinwheels, pretzels and palmiers.

Main Research: K. Sivaruby