Pastry terms

1 Scope This standard establishes a generic term for cakes.
This standard applies to the production, sales, research, teaching and other related fields of cakes.
2 Terms and definitions
2.1 Pastry
Foods made from foods such as grains, oils, sugar, eggs, etc., which are added (or not added) with appropriate amounts of excipients, and which are prepared through processes such as preparation, molding, and cooking.
2.2 Chinese Pastry Chinese pastry
Pastries with traditional Chinese flavor and characteristics.
2.2.1 Pastry-style local pastry
Due to the different raw materials, recipes, and production processes, there is a genre of cakes with local characteristics and local flavors.
2.2.2 Beijing Pastry Bejing pastry
Represented by the Beijing area, it has cakes with heavy oil, light sugar, crisp and soft taste, pure taste and pure salty taste.
Note: There are eight representative varieties of Beijing, red, white and cake.
2.2.3 Pastry Suzhou pastry
Representing the Suzhou area, the fillings are made of nuts, scallop butter, and are commonly used in sweet-scented osmanthus and rose flowers, cakes, soft cakes, crisp cakes, and sweet taste.
Note: Representative varieties are Su-style moon cakes, Suzhou cakes and lard rice cakes.
2.2.4 Cantonese Pastry Guangdong pastry
Represented by the Guangzhou region, it is beautiful in appearance, uses heavy sugar and light oil, and is used for stuffing such as Terminalia, shredded coconut, lotus root, egg yolk, candied fat, etc. It has a thin filling of pies and rice crackers are crisp and sweet. , Shortbread layered crisp cakes and other characteristics of the pastries.
Note: There are Cantonese-style moon cakes, fried rice cakes, white glutinous rice cakes and so on.
2.2.5 Yangzhou pastry
Yangzhou and Zhenjiang regions represented the fillings with black sesame seeds, candied fruit, and sesame oil, and they have pastries with a prominent flavor and flavor.
Note: There are eight varieties of Huaiyang and black salt and salt cakes.
2.2.6 Pastry Fujan pastry
As represented by the Fuzhou area, fillings are mostly dried shrimps, seaweed, launce, mushrooms, and sugar-coated diced meat. It is a sweet pastries with a sweet and crunchy flavor and outstanding seafood flavor.
Note: Representative varieties include Fujian cakes and lard cakes.
2.2.7 Chaozhou pastry Chaozhou pastry
As represented by the Chaozhou area, the fillings are bean paste, sugar melon, and sugar-fermented rice cakes, and they are characterized by outstanding green onion flavors.
Note: There are wife cakes and spring cakes on behalf of the species.
2.2.8 Ning Shao style cakes Ningbo and Shaoxing pastry
Representatives from Ningbo and Shaoxing are the accessories, and the accessories are made of moss and vegetable oil, and they have the characteristics of outstanding seaweed flavor.
Note: The representative varieties are moss and Shaoxing cakes.
2.2.9 Sichuan Pastry
Chengyu area is represented by a large number of glutinous rice products. Peanuts, sesame seeds, walnuts, candied fruit, and pork semolina are used as fillings. The cakes are characterized by heavy sugar, heavy oil, and soft oyster sauce.
Note: The representative varieties are peach slices and rice sugar.
2.2.10 Gaoqiao Pastry Gaoqiao pastry
Shanghai-style cakes are represented by Gaoqiao Town in Shanghai, with many rice products. The fillings are mainly red beans and roses. They have light sugar and light oil. Their taste is fragrant and crispy, oil is not greasy, sweet and refreshing, and glutinous and not sticky. Features pastries.
Note: The representative varieties include muffins, sponge cakes, crisp cakes, and crisp cakes.
2.2.11 Patisseries of pastry
Yunnan cakes and pastries are represented in Kunming area, with the specialty of Xuanwei ham and chicken in Yunnan. They have heavy sugar, heavy oil but not greasy, sweet and refreshing.
Note: The representative varieties include chicken vertical white sugar cakes, cloud leg moon cakes, heavy oil cakes, etc.
2.2.12 Qin pastry pastry
Shaanxi pastries represented by Xi'an area, with wheat flour, glutinous rice, red dates, sugar, sesame oil, etc. as raw materials, cakes with crisp flavour and crisp taste, cakes sweet and delicious, rich flavor and other characteristics of the cake.
Note: There are crystal cakes on behalf of the varieties, Shaanxi cake and so on.
2.2.13 Hot-Processing Pastry heat-processing pastry
A type of cake that is cooked by baking, frying, steaming, frying, etc. as a final process
2.2.14 cold processing cakes at room or low temperature after processing
After a variety of heating and cooking processes, a second type of cakes are re-processed under normal or low temperature conditions.
2.2.15 baked cake baked pastry
Bake a cooked pastry.
2.2.16 Puff pastry short pastry
With a lot of fats and sugars, it can be made into a plastic dough. The formed and baked tissue is made up of layers without texture and crisp texture.
2.2.17 crisp pastry crisp pastry
Use less fat, more sugar (including sugar, white sugar, or caramel), supplemented with egg products, dairy products, etc. and add a chemical leavening agent to prepare a dough that has a certain toughness and good plasticity, after molding and cooking. Made of products.
2.2.18 Crunchy light and crisp pastry
Use less fat, more syrup or sugar to prepare a syrup dough that has a crisp, crunchy texture.
2.2.19 Crispy class puff pastry
The oil dough is wrapped in pastry dough or solid oil, and after repeated pressing, folding, shaping, and cooking, it has a multi-layered product.
2.2.20 Puff pastry short and layer crust pastry with filling
The dough made from pastry dough with water and oil is made into meringue. After being stuffed and formed into a pastry, it is cooked to a layered product.
2.2.21 Water-oiled crust pastry with filling
The dough is peeled off with water, then stuffed and cooked.
2.2.22 syrup syrup crust pastry with filling
A dough made of sugar in syrup, then stuffed and baked to make soft or tough products
2.2.23 Crispy crust pastry with filling
Use less fat, more sugar, supplemented with egg products, dairy products, etc. and add chemical leavening agent to prepare a dough with a certain toughness and good plasticity. The dough is made of skin, stuffed, formed and baked. Crisp products.
2.2.24 Hard and short crust pastry with filling
With less sugar and sugar, more fats and other accessories skin, after filling, baked hard crisp products.
2.2.25 Fermented fermented pastry
With fermented dough, after forming or filling molding, cooked into a soft or crunchy product.
2.2.26 baked pudding
The main raw material is cake flour, and the crispy cakes are tasted by mixing powder, molding, stewing, forming, and baking.
2.2.27 baked cakes
The eggs, flour, sugar as the main raw material, through the egg, injection molding, baking and soft tissue products.
2.2.28 Deep fried pastry
Deep-fried cooked type of cakes.
2.2.29 Water conditioning light and crisp pastry with elastic dough
Made of flour and water as the main raw material, it is made of tough dough and has a crunchy and crunchy texture.
2.2.30 Americium made of glutinous rice flour
The glutinous rice flour is used as the main raw material, and the taste of the glutinous rice flour is crispy or crunchy when it is shaped and fried.
2.2.31 Steamed pastry steamed pastry
Steamed cooked cakes.
2.2.32 steamed cake steamed cake
The egg is used as the main raw material, and the loose-textured products made by egg-paste, injection moulding and steaming are used.
2.2.33 Molding pudding
The raw and auxiliary materials cooked or raw, after mixing, impression molding, cooked or not made of soft taste of cake-like products.
2.2.34 甜in糕sake made of glutinous rice flour and sugar
It is made of glutinous rice flour and sugar as the main raw materials, steamed and formed into a tough cake product.
2.2.35 Hair Cakes fermentated pudding
The dough is prepared by using wheat flour or rice flour as a main raw material, and fermented, steamed, and molded to form a loose cake-like product with a honeycomb structure.
2.2.36 Sponge Cake Light pudding
The glutinous rice flour and glutinous rice flour are used as the main raw material to prepare a dough that is shaped and steamed and has a soft texture.
2.2.37 cooked pastry steamed or flied flour pastry
A type of cake made by precooking rice flour, bean flour or flour and then mixing it with other raw materials.
2.2.38 Hot chocolate pudding made of cooked rice flour, sugar and hot water
It is made of soft cake-like products made from cakes, sugar, and boiling water.
2.2.39 slice cake flake pudding
Rice flour is used as the main raw material, and it is made from flour, molds, steamed or stewed cakes and sliced ​​into soft cakes.
2.2.40 冷调韧韧 pliable but strong pudding made of cooked rice flour,syrup and cold water
Cakes, syrups, and cold boiled water are used to prepare cakes that are made of soft cakes that have a strong toughness, and that are packaged (or not stuffed) and shaped into cold cakes.
2.2.41 Cool pudding made of cooked rice flour,sugar or syrup
Mixing loose cakes with cake powder, tidal sweets or sugar syrup, and forming a soft cake-like product.
2.2.42 syrup syrup coating pastry
The raw material is first made into a crispy or crunchy product after frying and then mixing (pouring, dipping) into the syrup.
2.2.43 Saqima Sa Qi Ma pastry
The flour, egg as the main raw material, after the preparation of the dough, standing, pressing, cutting, sifting, frying, mixing syrup, molding, decoration, cutting and made.
2.2.44 moon cake Chinese moon cake
The use of flour and other cereal flour, oil, sugar or no sugar into the cake, wrapped in various fillings, processed into the traditional festival foods in the Mid-Autumn Festival.
2.3 Western pasties
The name of the pastries of our country, inherited from foreign countries, has a western national style and characteristics of cakes.
2.3.1 Dry snacks dry light refreshments
Flour, butter, sugar, eggs, etc. are tuned into batters or doughs of different properties, and they are loose and crunchy when they are shaped and baked.
2.3.2 Small dry spots small cookies
Using flour, butter, sugar, eggs as raw materials, squeezed, baked and made of small and unique, crisp, crunchy products.
2.3.3 Decorating cakes
It consists of cake blanks and decorative materials. The products are exquisitely decorated and beautifully designed.
2.3.4 cakes non-fat cake
Using egg, sugar, flour as the main raw material, using egg sugar whipping process, the preparation of batter, injection molding, baking and soft tissue products.
2.3.5 butter cakes
With flour, eggs, sugar and oil as the main raw materials, sugar-oil whipping technology is used to prepare battered products, such as batter, injection molding and baking.
2.3.6 sponge cake
Eggs, flour, sugar as the main raw material, add the appropriate amount of oil, the egg, injection molding, baked tissue soft products.
2.3.7 Chiffon cake Chiffon cake
The batter and protein are beaten separately, then the batter and the protein are mixed together, and then injection molded and baked.
2.3.8 Mousse Cake Mousse cake
Originated from France, it is made of milk, sugar, egg yolk, edible gum as the main raw material, and whipped cream is the main filling material for decorative cakes or sandwich cakes.
2.3.9 cheese cake cheese cake
Cheese cakes Sponge cakes, pies, etc. are used as the base material, and the processed cheese mixture is poured onto it and passed (or not) baked and decorated.
2.3.10 Protein snacks meringue pastry
The main raw material is protein, sugar and flour, which are baked.
2.3.11 Cream pastry puff pastry
The dough is packaged in butter, and the layers are crisp, crisp, and crisp after repeatedly pressing, folding, refrigerating, and baking.
2.3.12 Shortbread pastry
The cream, sugar, etc. are mixed into the dough, which is shaped and baked without a layer of crispy texture.
2.3.13 Puff pastry cream puff
Gas drums and bucket fighting (rejection)
The flour, fat, and eggs are the main raw materials, which are heated to form a paste, which is squeezed and baked to form a hollow billet. After cooling, stuffed and decorated products are made.
2.3.14 Pie pie
Using wheat flour, eggs, sugar, etc. as the main raw materials, add oil, emulsifiers and other accessories, processed by whipping inflated (or not inflated), squeezed pulp (or injection molding) and other processes processed egg-shaped cake (plumkin) Commonly known as the school.
2.3.15 egg tart
A small type of small desserts containing fruit or fillings made from pastry using blanks as a blank and a mold, through processes such as blank making, baking, and decoration.
2.4 The main raw materials
2.4.1 premixed flour
Pre-mixed powder Pre-mixed raw and auxiliary materials (except liquid raw materials) used in certain bakery products.
Note: There are bread premixed powder, cake premixed powder, cake premixed powder, ice moon cake premixed powder.
2.4.2 gluten powder vital gluten
Wheat active gluten Wheaten protein powder products made from wheat hydrated and then liquefied by acid and alkali and spray dried.
2.4.3 Nondairy whipping cream
Plant Cream (Superseded)
Using vegetable fat as raw material, sugar, corn syrup, water and salt as auxiliary materials, add milky white paste made by whipping, such as emulsifier, thickener, quality improver, sodium caseinate, and flavor. Mainly used for decorating or mousse cake decoration.
2.4.4 Butter
Process solid products made from fermented or unfermented cream.
2.4.5 anhydrous butter
Made from melted cream or cream (fermented or unfermented) as a raw material, processed into a solid product with a low moisture content.
2.4.6 edible hydrogenated hydrogenated fat
The food industry raw materials obtained from edible vegetable oils after hydrogenation and refining.
2.4.7 margarine margarine
The hydrogenated refined edible vegetable oil is used as a main raw material, water and other auxiliary materials are added, and emulsified and quenched to produce a plastic product with natural cream characteristics.
2.4.8 shortening shortening
The edible hydrogenated oils of vegetable oils, high-grade refined oils, or mixtures of the above-mentioned oils and fats, and solid oils manufactured by quick-cooling and kneading, or solid, semi-solid, or fluid-like products manufactured without quick cooling and kneading Good crisp properties of the oil products.
2.4.9 emulsified shortening
A margarine or shortening with a large amount of emulsifier added has good processability, emulsification, and crispness.
2.4.10 maltose syrup
A maltose- and dextrin-based syrup prepared by decomposing a starchy material with α-amylase, malt (or β-amylase).
2.4.11 Liquid glucose maltose syrup
Glucose Syrup Syrup made by hydrolysis, purification of starch by acid, enzymatic or enzymatic methods.
2.4.12 Inverting syrup
Sucrose is added to water and converted to glucose and fructose-based syrups by hydrolysis.
2.4.13 fructose corn syrup
High-fructose starch A starchy material that is enzymatically or enzymatically hydrolyzed to produce a high-DE value sugar syrup that is converted by glucose isomerase.
2.4.14 cake emulsifier cake emulsifier
Cake oil (replaced)
A paste-like product made from molecular distillation of various emulsifiers such as monoglycerides, sucrose esters, Span 60, etc., as the main raw material.
2.4.15 Cheese powder
Cheese powder (replaced)
The effect of rennet on the coagulation of casein and the processing of natural fermentation products.
2.4.16 Custard custard powder
A pale lemon yellow powdery substance consisting of eggs, dairy products, modified starches, lactose, vegetable oils, food colorings, and spices.
2.4.17 Mousse Powder
Powdered or granulated products made from concentrated powders and granules of fruit or yogurt, coffee, nuts, thickeners, emulsifiers, spices, etc.
2.4.18 Jelly powder
The powdered animal glue or vegetable gum, fruit juice, sugar, etc. are blended and concentrated to a dry instant powder at a certain proportion.
2.4.19 Fruit paste autpiping jelly
Fruit products made of thickeners, sucrose, glucose, citric acid, food coloring, edible fruit essences, and water.
2.4.20 Pudding powder pudding powder
Thickeners (corn starch, gelatin, etc.), powdered sugar, egg yolk, and milk powder are the main raw materials, and powdery mixtures made of chocolate, coffee, butter, vanilla, etc., are added according to different tastes.
2.4.21 Tata powder cream of tartar
A powdery substance made of potassium hydrogen tartrate as a main ingredient and starch as a filler.
2.4.22 Compound leavening agent baking powder
Baking powder (replaced)
A bulking agent consisting of sodium bicarbonate, acidic substances and fillers.
2.5 Semi-finished products
2.5.1 dough
An agglomerate of flour and other raw materials.
2.5.2 Elastic dough
Resilient dough Tough dough Dough made with flour and water.
2.5.3 Water-oiled dough
A dough made from water, grease and flour.
2.5.4 pastry dough oil-mixed dough
A dough made from grease and flour.
2.5.5 syrup dough dough syrup-mixed dough
A dough made from raw materials such as syrup and flour.
2.5.6 pastry dough short dessert dough
A dough made from raw materials such as oil and flour.
2.5.7 crisp dough dough
Mixed dough Dough made from flour, sugar, egg crystals, and oil.
2.5.8 Fermented dough
Pasta or rice flour, yeast, sugar and other raw and auxiliary materials are prepared and fermented dough.
2.5.9 Rice flour dough
A dough made from raw materials such as rice flour and water.
2.5.10 starch dough starch dough
A dough made from raw materials such as starch and water.
2.5.11 Batter batter
Batter A fluid or semi-fluid that is a mixture of flour and other raw materials.
2.5.12 cake batter cake batter
After whipping the egg sugar, add other excipients and flour made of flour.
2.5.13 protein cream egg white icing
Paste made from whipped protein, sugar and other auxiliary materials
2.5.14 Cream cream cream icing
Paste of whipped cream, sugar and other accessories
2.5.15 almond paste almond paste
Made with almonds, sugar and a little rum or brandy. It is similar to dough, soft and delicate in texture, mellow in smell, rich in aroma of almonds and strong in plasticity. It can be used to make Western-style dry spots, fillings, noodles and kneading various decorations for cake decoration.
2.5.16 黄淇淋 pudding filling
Yellow paste A paste made of flour or starch, eggs, milk and sugar.
2.5.17 White sugar semi-inverted sugar
After the sugar and water are boiled, the transforming agent is added and then boiled, cooled and stirred to form a milky white semi-invert sugar.
2.5.18 bright invert syrup
Plain paste (replaced)
Hang on the product with a clear, transparent syrup.
2.5.19 mortar opaque syrup
Hang on the product and return to the opaque syrup.
2.5.20 cake flour frying polished glutinous rice flour
Chaozhou powder Fry rice flour glutinous rice flour cooked, crushed powder.
2.5.21 rubbing filling
Filling without heating. Such as five Ren, pepper and salt filling.
2.6 Production Process
2.6.1 baking ratio baker's percent
Baking percentage is based on the amount of one main raw material added, and the ratio of the amount of raw and auxiliary materials added to the basis is expressed as a percentage.
2.6.2 Actual percentage true percent
Based on the sum of the addition amounts of all the raw materials, the ratios of the amounts of raw and auxiliary materials added to the standard were expressed as percentages.
2.6.3 egg sugar whipping method egg-sugar whipping method
In the egg beater, first beat the eggs and sugar to make the egg liquid fully inflated and bubbling, then add the cake batter such as flour and other raw materials.
2.6.4 sugar oil whipping method
In the eggbeater, first sugar and oil are fully emulsified, and then cake batter production methods such as flour and other raw materials are added.
2.6.5 mashing method
In the eggbeater, first whipped flour and oil to make it fully mixed, then add other raw materials to the cake batter making method.
2.6.6 Emulsion emulsification
Stir the egg, oil, sugar and other raw materials to fully mix the process.
2.6.7 dough gluten doughstrength
Dough reinforcement The general name for the physical properties of gluten in dough, such as elasticity, toughness, extensibility, and plasticity.
2.6.8 dough elasticity doughelasticity
After the dough is stretched or compressed, it can return to its original state.
2.6.9
Dough extension dough extensibility
Dough Stretchability Dough is stretched to a certain degree without breaking properties.
2.6.10 dough toughness doughresistance
The resistance of the dough when stretched.
2.6.11
Dough plasticity
The property that the dough cannot be restored to its original state after being stretched or compressed.
2.6.12 baking fermentation
Fermentation Dough under certain conditions of temperature and humidity, let the yeast fully reproduce the gas production, promote the expansion process of the dough.
2.6.13 Crisp mixed up flou rand oil
In the preparation of pastry dough, the process of mixing the grease and flour is repeated.
2.6.14 粉粉 mixed up flour and syrup
In the preparation of the rice flour dough, the process of mixing the cake powder with the syrup is repeated.
2.6.15 包酥making dough of short crust pastry
The process of making pastry from a pastry dough made from pastry dough.
2.6.16 Mixed Leaked Oil Mixed Dough
In the crispy process, due to different skin hardness or improper operation, etc., resulting in crisp mixed skin, the level of unclear phenomenon.
2.6.17 oil inlays rolling and folding
A method of forming a crisp layer by applying dough into the oil and repeatedly compressing, folding, and refrigerating it.
2.6.18 Reinforcing Reinforcement
Add dough modifiers or other technological measures to promote gluten formation.
2.6.19 降筋 softening
Add dough modifiers or other technological measures to limit the formation of gluten.
2.6.20 blank piece ofshaped dough
A blank that has been shaped to a certain shape without being cooked.
2.6.21 mounting patterns
The process of squeezing different patterns and patterns on cake blanks or other products with creamy decorations.
2.6.22 Decorative decorating
The process of embedding different accessories or marking various marks on the surface of a green or product.
2.6.23 Pastry on the color predends on pastry
The process of applying food additives or other excipients to the surface of the pastry or internal tissues (including filling cores).
2.6.24 Hanging sugar powder coating or icing
The process of dispensing sugar powder on the surface of the product.
2.6.25 baking the shaped dough faced down
The hot cake surface will be formed after the first surface of the green baking on the baking sheet, baking, so that the surface of the product is flat, branded a unique color of the process.
2.6.26 Baking baking
The pastry greens are heated in an oven (box) to make them mature.
2.6.27 Colouring
In the process of cooking, the surface of the green body is heated to generate colored substances.
2.6.28 running sugar leaked sugar out
The phenomenon that cake fillings flow out during the cooking process
2.6.29 Leaking oil out
During the placement of pastry or semi-finished products, the grease penetrates outward.
2.6.30 Mixed invert syrup with deep fried pastry
The fried semi-finished product is placed in syrup for the mixing process.
2.6.31 Sizing sprinking invert syrup on products
The process of pouring the syrup onto the product.
2.6.32 soaking pastry in invert syrup
The process of soaking the semifinished product in the syrup.
2.6.33 making invert syrup
The sugar and water are mixed in a certain proportion, and after heating and acid addition, the conversion syrup is made.
2.6.34 purifying
A method of removing impurities in the invert syrup with protein or soy milk.
2.6.35 Collapse side highness low
Moon cakes are high and low.
2.6.36 Collapsed superficies small bottom big
Moon cake surface small deformation phenomenon.
2.6.37 露露outcrop layer
The mooncake pastry is exposed and the surface is rough.
2.6.38 Concave concave astringe
Mooncake cake and side depressions.
2.6.39 celadon wall
The moon cake is not fully baked and the waist is blue.
2.6.40 Pulling the waist protrnde pepium
Over-baking of the moon cake results in excessive deformation of the waist.