The Lab / Puff Pastry Formulation
Puff Pastry Formulation
Scale a fixed dough formulation, configure lamination turns and inspect resulting layers, dimensions and process.
Dough and scale
Set batch size, lamination butter and lock-in dimensions.
Ingredients
Fixed ingredient list. Ratios use flour as 100%.
| Ingredient | Baker's % | Water % | Weight | Water |
|---|---|---|---|---|
| Flour | 1164 g | 0.0 g | ||
| Egg | 58 g | 42.9 g | ||
| Water | 489 g | 489.0 g | ||
| Sugar | 116 g | 0.0 g | ||
| Fresh yeast | 47 g | 0.0 g | ||
| SMP | 0 g | 0.0 g | ||
| Salt | 21 g | 0.0 g | ||
| Butter | 81 g | 13.0 g | ||
| Honey | 23 g | 3.9 g | ||
| Total | 171.8% | N/A | 1999 g | 548.8 g |
| Rounding difference | -1 g | |||
Lamination
Choose fold type for each turn.
- 1
- 2
- 3
Process
Working sequence generated from current dimensions and turns.
- Mix all ingredients except softened butter. Add butter, finish mixing and target 24°C.
- Rest for 60 minutes, degas, then shape dough to 25 × 60 cm.
- Chill covered dough to 4–6°C. Shape 582 g lamination butter to 25 × 30 cm at about 5 mm.
- Lock in butter, roll to 7 mm, then complete simple turn, double turn, simple turn with adequate chilling and rolling to 10 mm between turns.
- Roll final sheet to 3.00 mm.
Cutting yield
Rectangular layout across one sheet made from full laminated batch.
Pieces30
Layout6 × 5
Theoretical piece weight86.1 g
Geometric offcuts0.0%