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Crafting Method Dough Layering Stage
Continuous, small batch processing ensures accurate fermentation,
dough aroma cultivation, greater quality control and flexibility. |
Processing
In crafting a work of art, artists incorporate tools and materials of superlative quality together with skill and expertise to fulfill their dreams. In the creation of Artisan Frozen Dough, French Gourmet utilizes the latest high-tech dough processing equipment and select ingredients, while retaining authenticity in European recipes and techniques.
Efficiency
The state-of-the-art system boosts a streamlined level of operation. Continuous production runs at peak efficiency levels. Conventional waste is therefore non-existent. In today?s era, this makes it possible to manufacture artisan pastries at an attractive value. |
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| Butter is incorporated into the dough automatically. |
Actual creation of uniform dough and butter layering -- an important foundation step at this stage. |
Final dough and butter layering for croissants, Danishes or puff pastry dough, known as dough folding or booking when using a conventional dough sheeter. |
| Automatic Pre-Shaping Stage |
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| The making of Raisin Custard Rolls. Continuous custard depositing, spreading, raisin sprinkling, log making, sealing, and guillotine cutting -- a complex mechanism, all automatic and precisely coordinated. |
The making of Bear Claw Danishes. Spot filling, dough folding, and portioning is automatic. Shaping the claw is done by hand. |
The mechanical harmony in the making of Raspberry Leaf Danishes. Filling, spreading, dough folding, sealing, and cutting is entirely automatic. |
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| The making of Pain au Chocolat. Chocolate is automatically deposited onto the dough, then folded, sealed and cut. |
In the same manner of precision and consistency demonstrated on these pages, shown is the Guava Fan Danishes in production. Folding is done by hand. |
High technology at its best. The makeup of Braided Apple Strudel is entirely automatic. Again, total mechanical coordination makes it possible to produce such an intricate item at the rate of two tons per hour. | Crafting Stage
Croissant output averages 20,000 pieces per hour. Curving is done by hand.
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Before any pastries enter the proofing chamber, croissants and Danishes are handcrafted and given their final artisan appearance. Croissants are curved; almond bear claws are arched back; guava and banana fans are folded and pinched; cinnamon rolls, raisin custard rolls, and flavored pockets are separated. No two products look exactly alike, yet uniformity and consistency are achieved. It is because of this final craftsmanship stage that artistic appearance is retained resulting in a collection of 16 notable Danishes. This distinction is appreciated for both its variety and artistic appearance. |
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Rising takes place through a spiral conveyor system into a controlled chamber where product uniformity is totally consistent. |
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