Innovations in the field of pastries

The Evolution of Puff Pastry: Innovations and Trends in Pastry

The culinary world is undergoing fascinating changes, especially in the field of puff pastry. In recent decades, we have experienced a significant increase in the use of innovative technologies that enable the production of pastries with puff pastry in a more efficient, higher quality, and more time-efficient manner. In the following lines, we will delve into innovations in this field and see how technological developments have changed the face of production and baking in bakeries around the world, and in Israel in particular.

Technological innovation in automated systems

One of the most prominent trends in the puff pastry industry is the move to full automation of production processes. In recent years, bakery equipment has undergone a revolution aimed at upgrading production efficiency while maintaining quality. Innovative machines such as dough kneaders and mixers allow bakeries and confectioneries to produce large quantities of high-quality puff pastry with minimal manual intervention.

A great example of this is automated production lines that perform the entire process, from dough layering to filling and folding. These production lines, such as croissant production lines , not only simplify the work, but also ensure greater consistency and quality control. This process allows for the creation of pastries with a crispy, soft and delicious texture, just like in hand baking, but at a much faster pace.

Maintaining quality while shortening production time

Progress does not stop with technology alone. Today, bakeries and pastry producers are examining the balance between maintaining quality and reducing manual labor. Industrial baking ovens allow large quantities of pastries to be baked simultaneously, while maintaining a uniform and precise baking time. Here too, technology has improved the ability to achieve consistent results while reducing investment in manpower.

Health trends and innovations in puff pastry

Like any global trend, there is a focus on healthier food in the puff pastry sector. One of the recent innovations in bakeries is the use of whole wheat flours and healthier oils, along with the awareness of reducing the use of margarine and trans fats. The combination of natural and healthy ingredients creates delicious and nutritionally correct baked goods, without compromising on taste and texture.

Global innovations in puff pastry: What also comes to Israel

In the world of puff pastry, there are new creations that are making headlines on social media and inspiring many bakeries. These include pastries such as stuffed croissants, cube-shaped puff pastry, or pastries with special colors and shapes. These innovations not only give puff pastry the ability to adapt to different cultures, but also make it particularly fashionable.

In Israel, with the rapid development of bakery equipment and the realization that investing in new technology is worth the return, many bakeries are adopting these innovations. If you want to reinvent your puff pastry, it’s time to experiment with some of the new options that can enrich your collection and make any product more sought after in the local market.

Summary

Technological developments and innovations in the field of puff pastry have improved production efficiency, quality, and the ability to offer more impressive and high-quality pastries. All while maintaining the magic of pastries full of flavors and crispy backgrounds. If you want to upgrade the equipment in your bakery and experiment with the latest technologies, do not hesitate to contact our team of experts at J. Gottlieb, where you can find the equipment that best suits your bakery’s needs, from all the world’s leading brands.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.