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Lecture Professional baking (6th Edition): Chapter 13 - Gisslen

After studying this chapter you will be able to understand: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pies 13 Ingredients Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Flour Pastry flour is the best choice. It has enough gluten for structure and flakiness, yet is low enough in gluten to yield a tender product. Fat Regular hydrogenated shortening is most popular. It has good plasticity, and is firm and moldable. Butter: provides excellent flavor but is expensive and melts easily. Lard: excellent fat for pies. It is firm and plastic. Liquid Water is used to develop gluten to provide structure and flakiness. Milk makes a richer dough but it is less crisp and browns quickly. Pies Temperature Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Pie dough should be maintained at 60°F (15°C): Shortening has the best consistency when cool. Gluten develops slower at cooler temperatures. Pies Pie Dough Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 The . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Pies 13 Ingredients Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Flour Pastry flour is the best choice. It has enough gluten for structure and flakiness, yet is low enough in gluten to yield a tender product. Fat Regular hydrogenated shortening is most popular. It has good plasticity, and is firm and moldable. Butter: provides excellent flavor but is expensive and melts easily. Lard: excellent fat for pies. It is firm and plastic. Liquid Water is used to develop gluten to provide structure and flakiness. Milk makes a richer dough but it is less crisp and browns quickly. Pies Temperature Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Pie dough should be maintained at 60°F (15°C): Shortening has the best consistency when cool. Gluten develops slower at cooler temperatures. Pies Pie Dough Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 The difference between the two types of pie dough is in how the fat is blended with the flour. Flaky Pie Dough: The fat is cut or rubbed into the flour until the particles of shortening are about the size of peas. Used for top crusts and prebaked shells. Mealy Pie Dough: The fat is blended into the flour more thoroughly, until the mixture looks like cornmeal. Used for bottom crusts for baked fruit pies, soft pies, and custard pies. Pies Pie Dough Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 3-2-1 Dough 3 parts flour 2 parts shortening 1 part water Pies Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Hand mixing is best for small quantities of dough. If using a machine for mixing, use a pastry knife or paddle attachment at low speed. Pies Crumb Crusts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 13 Crumb crusts are used primarily for unbaked pies. Graham cracker, chocolate wafer, gingersnap, zwieback, vanilla .