Method for preparing leavened puff pastries for freezing, used in patisserie bakery

摘要

The method allows the freezing of pieces of leavened puff pastry, termed croissant pastry, after rising has taken place and after the glaze has been applied, such that these pieces can be put into cook immediately and directly after having been got out of the refrigerator or place where it is kept. When the pastry is made, yeast, powdered raising agent, eggs, icing sugar and improvers are added. Before and/or after rising, the egg or some other glaze, the decoration by indenting, etc. is applied. The semi-finished products are frozen, truly ready to cook, and will keep for 3 months. The method can be generalised to encompass all Viennese bread or patisserie using a leavened puff pastry and can be used on a cottage-industry or industrial scale.