bake - December 2020 - 62

PAN Y HORNEO

un acabado escamoso de varias capas. Ejemplos de este tipo de masa sin levadura son el
hojaldre y la masa filo.
Una versión con levadura es el croissant.
La repostería no laminada es la repostería que
tiene una masa que no se ha doblado sobre sí
misma muchas veces. Las versiones sin levadura de estos tipos de masa incluyen choux
(que se usa en canutillos) y masa para pays.
Una versión con levadura es el brioche.
La laminación es una técnica de preparación de masa que coloca la mantequilla y
la masa en un largo proceso de enrollado y
doblado para crear capas alternas de grasa
y masa. La masa de hojaldre es una masa
laminada.
La masa no laminada es cuando la grasa,
normalmente mantequilla, manteca vegetal
o manteca de cerdo, se " corta " o, a veces, se
frota con la harina. Las masas no laminadas
son pâte brisée (masa básica para pay), pâte à
choux (masa de hojaldre), pâte Sablée (masa
corta) y pâte Sucrée (masa dulce).
Esta repostería compleja se está generalizando y está disponibles en las panaderías
como la Panadería La Mexicana en Fairfield.

SOLUCIONES DE PANADERÍA

Algunos pueden pensar que la repostería es
complicada de hacer, pero no lo es.
Según BakeMark, al final del día, lo que
muchos panaderos buscan es la capacidad de
ofrecer productos frescos de calidad, al mismo
tiempo que intentan aprovechar soluciones
que ofrezcan diferenciación y convenienDICIEMBRE 20 | PANADERÍA

7



bake - December 2020

Table of Contents for the Digital Edition of bake - December 2020

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