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Types, Kinds and Classification of Pastry Products

PASTRY

Pastry comes from the word paste, meaning a dough mixture of

flour, liquid, and fat.

1. Cream Puff

A light pastry that is filled with whipped cream or

sweetened cream filling and often topped with

chocolate.

DIFFERENT TYPES OF PASTRY

2. Puff Pastry

Puff Pastry is a rolled in dough. It is made with

layers upon layers that expand as the pastry bakes.

It is an extremely light, puffy, and flaky pastry

3. Danish Pastry

A pastry made from sweetened yeast dough with toppings like fruits, nuts or cheese.

4. French Pastry

A rich pastry filled with custard or fruit.

5. Pie and Tart

Pastries consisting two components: the first,

relatively thin pastry (pie) dough, when baked

forms a crust (also called pastry shells) that holds

the second, the filling.

6. Croissants

A flaky raised dough. Croissant is sort of a sweetened cross between a simple yeast-raised dough and puff pastry.

1. Flour

The best flour used for pastry is all-purpose flour. Special pastry flour

may be used, as specified in the recipe

Pastry Ingredient

2. Fat

It coats the particles of flour so water cannot penetrate them. In

this way, gluten strands are shortened, thus producing a good, flaky

crumbly crust.

3. Liquid

Liquid is added to the flour and fat to bind the ingredients and

convert them into pliable dough. Water is important to develop

some gluten within the flour and to give structure and flakiness to

the dough.

4. Salt

It has some tenderizing and conditioning effect on the gluten.

However, it contributes mainly to flavor. Salt must be dissolved in

the liquid before being added in order to ensure even distribution

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