Our dough technologists’ favourite foods from around the world
Tim Beyer and the perfect decoration
You have almost certainly been in one of those modern bakeries that have such an amazing assortment you find yourself staring in awe. You’ve got traditional croissants, lavishly filled nut croissants, whirls, puff pastries twisted over and over, or artistically folded turnovers with cream cheese, fruit or other fillings – today’s bakeries offer a richer selection of shapes and flavours than ever before.
The diversity of customer tastes continually demands new solutions – especially when it comes to innovations in the machinery and tools of the trade. Tim Beyer is a senior technologist at FRITSCH and one of the people making sure bakeries will continue to be able to offer their customers the delicious products they expect, now and into the future.
„I am one of the people responsible for the pastries division here, and that suits my tastes perfectly. My personal favourite is Granatsplitter, which of course I still like best when they’re made by hand“
, Tim says with a gleam in his eye.
At the industrial bakery where he was previously employed, he already worked partly with the machinery made in Markt Einersheim. “As a baker, you know the name FRITSCH anyway, because almost every baker usually has a ROLLFIX in operation,” Tim asserts. When he saw the job advertised at FRITSCH, he seized the opportunity to transition from a producer to a developer of pastries.
„I find the versatility of the work here exciting. The customers keep coming back to us with very special requests and requirements for making their regional products“
, Tim tells us.
He sees a clear trend towards higher quality in the raw materials used and thus of the finished products as well.
Fine pastries – often sweet but sometimes savoury
“Most pastries are based on a sweet dough, even if the final product is ultimately savoury. Puff pastry is a good example of this. In Germany particularly, it was only used for making sweet snacks until just a few years ago, whereas today it is used with all kinds of vegetable, fish or other savoury fillings,” Tim relates. The most common doughs are puff and Danish pastry doughs for croissants and turnovers, leavened dough for whirls and seasonal pastries, and sometimes even shortcrust dough.
Making puff pastry involves a process called booking: the base dough itself contains little to no fat at all, but then it is folded over many times with layers of fat between the individual dough layers. “The dough becomes light and flaky through a purely physical process due to the alternating layers of fat and dough,” Tim explains. “Danish pastry is made similarly, but usually consists of fewer layers. Instead, it contains a small amount of yeast that helps achieve the necessary lightness,” the dough technologist continues. “With leavened pastries, no fat is folded in; rather the fat is already added into the base dough. In this case, the yeast alone is responsible for the light consistency of the pastry.” The base recipes for the pastries also differ from one country to another. Danish pastry products are very popular in Western Europe, while puff and leavened pastries are the stronger preference in Eastern Europe. “For me, one of the most unusual combinations I have come across so far was a puff pastry with a minced meat and cabbage filling,” says Tim. “That was for an Eastern European customer, of course,” he adds with his friendly laugh.
Versatile possibilities with the MULTICUT
Tim has the ideal tool at his disposal for testing out all kinds of pastries: the MULTICUT. This bakery machine combines the gentle cutting/turning process with specialized accessory tools on a single production line.
Tim uses the MULTICUT’s many possibilities mainly to experiment with many different shapes. “One example is the decorating roller for braided pastries. It cuts the outer edges of the dough so that, after filling and longitudinal cutting, they can be folded over to make the turnover look like a braid,” Tim explains.
„I am really all about using existing tools to develop new ideas and make them reproducibly. That makes it easier for customers to introduce new pastry shapes“
, the dough expert says
Ultimately, customers don’t necessarily need to buy new equipment; instead they can make relatively minor changes that enable them to create new products. “In the end, our aim is to offer our customers something that they can easily adopt,” says Tim.
In short, the aim is to achieve greater product diversity through inspiration.
A little about dough technologist Tim Beyer
Tim is a trained master baker & has worked as a senior dough technologist at FRITSCH since 2017. Following his apprenticeship, he worked as a baker for 4 years & then decided to complete a 2-year training course at the State College of Food Technology in Kulmbach, northern Bavaria, to become a food technologist. After that, Tim worked 4 years for an industrial baker in Gerolzhofen before joining FRITSCH to develop new products with innovative decorations.
FRITSCH Technologie Center: All our know-how at one place
The FRITSCH Technology Center offers a fully-equipped, 4,600 m² baking center to our customers. FRITSCH's complete line and machine programme is naturally at your service – from the smallest ROLLFIX to the industrial production lines from the FRITSCH IMPRESSA programme. This means baking technology at its best. This is how the FTC, coupled with the expertise and passion of its employees, offers our customers the best possible support.