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When pies fly : handmade pastries from strudels to stromboli, empanadas to knishes
\"Includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Sesame Chicken Hand Pies, Savory Nectarine Marscapone Tarts, Pork Pastor Empanadas, Spiced Apple Strudels, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms\"--Amazon.
Book
Simply Ming. Season 15, episode 4, Barbara Lynch
James Beard Award-winner, author, and creator of eight Boston restaurants Barbara Lynch cooks a Ricotta Ravioli with Black Olive Croutons and a Simple Tomato Pan Sauce, as Ming makes an Asian-inspired Ginger Edamame Ravioli.
Streaming Video
Design of a Semi-Automatic Hydraulic Extruder Machine for the Manufacture of Pastry Bricks Using VDI 2221
The main objective of this research work is to design a semi-automatic hydraulic extruder machine to produce pastry bricks for Bricks Imperio. The aim is to achieve a production rate of 700 bricks per hour at a maximum cost of 12,000 dollars. For this purpose, an interpretative theoretical framework of similar products is carried out, and simulation software is used to test the theoretical concepts in real-world conditions. Following the methodology recommended by the German Engineering Association VDI 2221, a detailed list of requirements is drawn up, existing technology is analyzed, and mechanical, electrical, and hydraulic functions are designed. The design is verified with CAD software, and a technoeconomic analysis is carried out. As a result, the successful design of the semi-automatic hydraulic extruder machine for the manufacture of pastry bricks is achieved, with a cost of 11,992.00 dollars and a production capacity of 700 bricks per hour.
Journal Article
Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products
PurposeThis study investigates the relationship between social commerce adoption determinants, perceived trust and purchase behaviour among pastry product consumers.Design/methodology/approachThe research data were collected using a five-point Likert from 409 pastry consumers through an online survey. Partial least square-structural equation modelling (PLS-SEM) was utilised to test the study model and hypotheses.FindingsThe study findings indicate that pastry consumers perceived social commerce as effortless, engaging, enjoyable, can be trusted, simple to use and time-saving, motivating them to consume pastry products via social commerce platforms.Practical implicationsThis study provides insights and implications for social commerce researchers and marketers related explicitly to perishable products.Originality/valueThis study is one of the few studies that predict and explain the consumer acceptance of social commerce in the pastry products realm. As only a handful of research has endeavoured to research social commerce, this study findings contribute to the conceptualisation of technology acceptance theory by understanding the determinants of social commerce adoption among consumers.
Journal Article
Maison Kayser's French pastry workshop
Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, lemon meringue tartlets, Epiphany cake, Yule logs, financiers, chocolate hazelnut tarts, among others. Hundreds of full-color photos show the beautiful pastries, as well as provide visual instructions for anything tricky. --amazon.com.
Book
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products
Developing puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization. This study evaluated the physicochemical stability of four OPO-based LFs or margarines and the performance of their baked PP counterparts during two months of chilling storage at 4 °C. LF samples, developed at the laboratory scale, contained 41% (LF1 and LF2) OPO and 31% (LF3 and LF4) OPO together with 10% cocoa butter when using two static initial crystallization conditions (room temperature for LF1 and LF3, freezer for LF2 and LF4) before storage. During the storage period, the proximate composition, thermal and dynamic rheological properties, firmness and spreadability, oil-binding capacity, color, and lipid oxidation of the four LF samples were examined, along with the baking performance and textural properties of the PP counterparts. The initial cooling rate had minimal significance. Cocoa butter negatively influenced post-crystallization processes occurring in OPO-based LF3 and LF4, resulting in increased hardness and reduced performance after 18 days of storage, attributed, at least partially, to a high amount of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), mainly from cocoa butter. Conversely, OPO-based LF1 and LF2 maintained their quality and were stable for two months without apparent granular crystal formation.
Journal Article
Life's sweetest moments : simple, stunning recipes and their heartwarming stories
\"From legendary and award-winning pastry chef Dominique Ansel, a baking book of more than 40 simple dessert recipes paired with heartwarming stories celebrating life's sweetest moments\"-- Provided by publisher.
BOOK
Taking Classic Bread and Chinese Steamed Buns as Examples
With the improvement in living standards, people gradually have higher requirements for dietary levels, and pasta, as one of the mainstream food types in daily life, has received wider attention. This study investigates the production process of Chinese and Western pastries. The process of dough production and fermentation in pastry production are analyzed in detail, and the fermentation process of dough production is analyzed and compared with Chinese steamed buns and Western classic bread as examples. It was found that when the amount of flour was 100g, the quality of steamed bread was better when the amount of old flour added to the steamed bread was 56g, the amount of water added to the steamed bread reached 40.3ml, and the rise time was 60.9min. The best quality of western-style bread was achieved when the fermentation time was 118.9min under the flour dosage of 100g, and the fermentation temperature was 34.5°C. The comparison indicates that Chinese buns have a shorter fermentation time. In terms of fermentation temperature, the differences between Chinese and Western doughs were small, 35.0 and 34.5°C, respectively, and in addition, the differences in the amount of water added and the amount of yeast were small, 50g and 2g, respectively. In this paper, the differences between Chinese and Western pastry production processes are summarized through comparison. On the basis of this study puts forward a prospect for the integration and development of Chinese and Western pastry, aiming to carry forward the food culture of Chinese and Western pastry and promote the diversified and sustainable development of Chinese and Western pastry.
Journal Article