Fine baked goods
Among fine bakery product (also: pastries , pastry goods , international: Viennoiseries ) are understood by the general public perception is that all bakery products based on 90 parts of cereal products based at least 10 parts of fat and / or sugar included.
“Fine baked goods are made from dough or mass by baking, roasting, drying, extrusion cooking or other processes. The doughs or masses are prepared using cereals and / or cereal products, starches, fats, sugars. Fine baked goods differ from bread and small baked goods in that their fat and / or sugar content is more than 10 parts per 90 parts of grain and / or grain products and / or starches. "
According to this, long-life baked goods also count as fine baked goods if they meet this requirement. Long-life baked goods are fine baked goods whose edibility is not impaired by longer, appropriate storage.
ingredients
The main ingredients together with other ingredients ( fruit , almonds , butter cream , quark , whipped cream , poppy seeds ) ensure the typical taste and the significantly higher energy content of the pastry products compared to bread or rolls .
Manufacturing
The pastry products are made from doughs or masses by baking , roasting , drying , deep-frying or extrusion cooking . For pastry products, white flours are usually used (type 405 or 550).
Special assessment features
Certain fine baked goods that deviate from the general definition in terms of ingredients are defined according to special assessment criteria:
Fine baked goods
- Baumkuchen , Baumkuchen Tops, Baumkuchen Pie
- Viennese mass baked goods (cake bases)
- Biscuit cake
- marble cake
- Kings cake
- Rhenish-style king cake
- English cake
- Puff pastries
- Stollen ( almond , marzipan , poppy seed , nut , butter , quark stollen )
- Bee sting
- butter cake
- Butter crumble cake
- plunder
- Danish junk
- Bread with fruits
- Cheesecake , cheese cake ( cheese cream cake )
- Cream cake , cream cake
- Cream pies ( butter cream cake )
- Frankfurt wreath
- Black Forest cake
- Sachertorte
- Bishop's bread
- Mares
Long-life baked goods
- Cookies and crackers
- Long lye pastries
- Gingerbread (also: wafer gingerbread, honey cake , dominoes , printen )
- Baking wafers
- Waffle biscuits
- zwieback
- Long-life baked goods of a special kind ( Russian bread , patience biscuits and meringues )
- biscuit
- Macaroon pastries
- Florentine
- Nutcracker
finished products
In order to be able to meet the demand for the large variety of pastry products , there is now a wide range of ready-made products for bakeries and households that make it possible to manufacture a finished product in just a few steps. These include baking mixes (ready-to-use flour), baking creams, fillings and already processed, frozen dough pieces .
literature
- Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .
- Wilfried Seibel (Ed.): Fine baked goods. Behrs, Hamburg 1990, 2001 (2nd edition). ISBN 3-86022-852-8
- Keyword Food, 3rd revised edition 2011, aid infodienst eV, ISBN 978-3-8308-0935-7
- Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 .
Web links
- Chemical and Veterinary Investigation Office (CVUA): Feine Backwaren , cvua-owl.de, accessed on January 21, 2018
- Spectrum: "Encyclopedia of Nutrition - Fine Baked Goods" , Spektrum.de, accessed on January 21, 2018