Explaining Elastic Recoil Tension in Laminated Pastry

Document Type

Multimedia

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

*training

Publication Details

Training YouTube video

Abstract

Following the sheeting of laminated pastry and the subsequent folding of the dough to build additional layers, the folded points of the dough exhibit strong elastic properties and can cause the laminated pastry to recoil and become deformed in the process. This instructional video examines the cause and the solution of elastic recoil.

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