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Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness.
| | This article needs additional citations for verification .(September 2014) |
Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness.
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of laminated dough products like croissants and pastries, but it is also suitable for the production of bread, flatbread and pizza.
A big benefit for using sheeting technology is the large dough capacity that can be handled. Dough sheeting manufactures are able to process high quality dough sheets at high capacities. Another benefit is that sheeting makes it possible to handle a great variety of dough types which traditional dough production systems can't handle, for example strongly hydrated wet and sticky ciabatta dough.
The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists.
Croissants and puff pastry were first products to have been produced with dough sheeting technology. Nowadays the bakery industry sees a trend that also includes the production of bread, flatbread and pizza products being produced with sheeting technology.
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough, making a paton that is repeatedly folded and rolled out before baking.
Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
Pita or pitta is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread. In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues as a souvlaki wrap. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).
A croissant is a French pastry made from puff pastry in a crescent shape.
A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The danish recipe is however different from the Viennese one and has since developed into a Danish specialty.
A baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods.
Kouign-amann is a sweet Breton cake made with laminated dough. It is a round multi-layered cake, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.
Filo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Pain au chocolat, also known as chocolatine in the south-west part of France and in French speaking parts of Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Bourekas or burekas are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker.
Lahoh, is a spongy, flat pancake-like bread. It is a type of flat bread eaten regularly in Somalia, Djibouti, Ethiopia and Yemen. Yemenite Jewish immigrants popularized the dish in Israel. It is called Canjeero/Canjeelo in southern Somalia and Djibouti, and also called Laxoox/Lahoh in northern Somalia, respectively.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
Malawach or Melawwaḥ,, is a Jewish Yemenite flatbread that is traditional in the Yemeni cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.
Manitoba flour, a name chiefly used in Italy, is a flour of common wheat originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph.
DrieM produces Dough Sheeting Technology https://kaakgroup.com/kaak-group-members/driem/?lang=nl