Classification of doughs used in baking by Joseline Ortega Mercado

Introduction

dannavelazquezc — 2025-10-14 00:38:30 UTC

Pastry is one of the most creative and interesting parts in baking, it combines art, science and technique to create different desserts.

In pastry, the dough or "paste" is the base of some of the products, and every type has its own ingredients, texture and preparation.

Learning about the classification of these doughs help us to understand how to choose the correct "paste" for each recipe, for example, some of them are soft and airy, while others are crisp and flaky.

This organizer presents the main types of pastes, their characteristics and some common examples.

dannavelazquezc — 2025-10-14 00:58:15 UTC

Short pastry

joselineortegam — 2025-10-14 02:42:47 UTC

In baking, it refers to mixtures made with half the amount of fat and half the amount of flour, with a crunchy but crumbly texture. They are classified into five types: Sableé, Briseé, Sucreé, Foncer, and Linzer.

dannavelazquezc — 2025-10-15 02:48:14 UTC

dannavelazquezc — 2025-10-15 03:13:37 UTC

Cakes

joselineortegam — 2025-10-16 02:12:37 UTC

It is a sweet bread that can be made with different doughs and techniques. According to Britannica, the main techniques include the traditional method (whipping sugar and fat), the quick or one-pot method, the muffin type, and the sponge cake method, where air is incorporated to increase volume. The cakes are divided into two types: the shortened cakes, with fat such as butter, and the unshortened cakes, which do not contain it.

joselineortegam — 2025-10-16 02:19:15 UTC

joselineortegam — 2025-10-16 02:41:12 UTC

dannavelazquezc — 2025-10-16 03:02:31 UTC

Conclusion

joselineortegam — 2025-10-16 03:03:38 UTC

Understanding the different types of pastry pastes is essential to mastering pastry making. Each type, short pastries, cookies, cakes, double-baked, and laminated, has distinct characteristics and methods that shape its texture, taste, and use. Recognizing these differences enables us to apply key pastry principles to optimize results and adapt preparations for varied styles. Together, these pastries provide the foundation for a wide range of products that unite technique, presentation, and gastronomic sensibility.

joselineortegam — 2025-10-16 03:08:53 UTC

Laminated Doughs

dannavelazquezc — 2025-10-16 03:20:40 UTC

They are one of the most technical types of pastry dough. They are made by folding layers of dough and butter many times to create thin layers of fat and dough.

During baking, the water inside the butter turns into steam and cause the layers to separate and expand.

This process creates that light and crispy characteristic.

In pastry there are three main types of laminated dough:

Puff pastry
Croissant dough
Danish pastry

References

joselineortegam — 2025-10-16 04:44:14 UTC

joselineortegam — 2025-10-16 04:44:46 UTC