Baked Products Defect and Reason

PASTRY
DEFECTS AND
THEIR CAUSES
Baclili, Cadmolyn Binhaon, Jessica Garcia, Belson Pagosto, Rexton
Bachelor of Science in Home Economics. Benguet State University.

Pastry Defects
•Pastry dough sticks to the table.
•This problem manifests when we start
kneading or flattening our dough.

Common CAUSE and
SOLUTION
PROBLEM
Pastry dough
sticks to the
table.
solution
chill your
tools, dust the
working
surface with
flour.
cause
Work
surface or
dough is too
warm to
handle.

•Loss of sweetness/flavour and lack of
crust colour.
• It means that your baked product was
tasteless and the colour of it was pale or
even white.

lossofsweetnessandlack
ofcrustcolor.
cause
too much proofing
and resting
solution
reduce proofing and
resting time.

•Deformed and shrunken Crust
•Ask one group to identify the problem
of the shown picture

• Blisters on crust is manifested in the
outcome. We can see a raised are on
the surface of our product that is
filled with air.
Blister on crust.

Soggy Lower Crust
•The lower crust wet and when it
is lifted it will fall down.

•The pie was placed in too high and too low
oven temperature.
•The air did not circulate well under the pie in
the cooling time after baking
•The fillings have been a bit too runny.
•Over handling of pastry.

Crumbly and Mealy
Pastry
•When it is lifted it easily
break down.

Tough Baked Product.
•The baked product is tough.
When we say tough in terms of
baking it is very difficult to chew.

Baked Products Defect and Reason

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Baked Products Defect and Reason