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  2. Laminated dough - Wikipedia

    en.wikipedia.org/wiki/Laminated_dough

    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. [ 1 ]

  3. Dough sheeting - Wikipedia

    en.wikipedia.org/wiki/Dough_sheeting

    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.

  4. Dough - Wikipedia

    en.wikipedia.org/wiki/Dough

    A laminated dough prepared to make a flaky South Asian flatbread known as paratha. Laminated dough such as mille-feuille and puff pastry are flour doughs folded over fat to create layers and rolled out. The folding and rolling process can be repeated to create very thin layers of dough and butter to create the puff pastry.

  5. The Beloved French Pastry You (Yes, You!) Can Make at ... - AOL

    www.aol.com/lifestyle/beloved-french-pastry-yes...

    Palmiers require laminated dough, and if you’ve ever faced the race against time and temperature involved in making laminated dough, you’ll know exactly why many people welcome the opportunity ...

  6. Puff pastry - Wikipedia

    en.wikipedia.org/wiki/Puff_pastry

    Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.

  7. List of pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_pastries

    A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. [55]

  8. Good laboratory practice - Wikipedia

    en.wikipedia.org/wiki/Good_Laboratory_Practice

    During the review process, the submitted data undergoes verification to ensure compliance with Good Laboratory Practice (GLP) standards. Additionally, the GLP compliance status of the testing facility where the study was conducted is assessed by referring to inspection information from national GLP compliance monitoring programs.

  9. The somewhat-indulgent ingredient you need for superior ... - AOL

    www.aol.com/lifestyle/heilala-vanilla-paste-deal...

    This paste is an excellent addition to any home baker’s pantry. One jar contains the equivalent of 12 vanilla beans. The texture is thick and syrupy, with an almost creamy taste to it.