Pastry Cream in Industrial Bakery: Producing and Perfecting it

Pastry Cream in Industrial Bakery: Producing and Perfecting it

Pastry cream is a fundamental preparation in industrial baking, as it goes perfectly with a wide variety of products. Whether as a filling in delicious cannoli or recipes of pies. You can improve your recipes with this addition.

It is true, however, that when preparing it in industrial quantities, quality should not be overlooked. It is therefore essential to remember the key elements that guarantee quality in the final product.

The steps to obtain a quality preparation start with the selection of ingredients. Each stage of the process contributes to the final result of this essential element in baking.

How It is Produced and Optimized

Optimizing the production of this ingredient requires attention to detail. Let's review some of them (Garfias, 2022):

  • Choosing quality ingredients: Using fresh, high-quality ingredients is essential for a delicious cream. Therefore, opt for fresh eggs, premium whole milk, and pure vanilla to enhance the taste and texture.
  • Accurate proportions: Keep the proportions of ingredients accurate for a balanced preparation. This includes the right amount of eggs, sugar, starch, and milk for the perfect consistency.
  • Temperature control: During the cooking process it is crucial to control the temperature to prevent the cream from burning or cutting. Hence use medium-low heat and stir constantly to distribute the heat evenly.
  • Proper cooling: After cooking, allow the result to cool quickly. This will prevent bacterial growth and ensure a smooth texture.

Ensuring the Final Result of the Pastry Cream

Do you want to get an exceptional end result in your production? Then focus on these key aspects:

  1. Mixing methods: Mix the cream carefully to avoid lumps. Use a wire whisk or a low-speed mixer. You will obtain a smooth, even texture.
  2. Optional filtering: For an even smoother texture, you can choose to filter the preparation. You should do this after cooking. So pass it through a fine sieve to remove any lumps or impurities.
  3. Proper storage: Once cold, store the cream in airtight containers in the refrigerator. Make sure it is consumed the same day or the next day.
  4. Regular quality tests: Carry out regular quality tests. This will ensure that the final product meets the established standards. Finally, test the taste, texture, and consistency regularly to adjust if necessary.

What it is like to Produce Pastry Cream in an Industrial Bakery

In conclusion, perfecting this preparation in the industry does not only involve carefully following a recipe; it also requires incorporating practices and techniques that optimize the quality and efficiency of the process.

For the best results in your pastry production do not hesitate to explore the Disjobel range of pastry products. As the pastry cream, they were designed to meet the demands of the industry.

With these keys and practices in mind, you will be on your way to perfecting pastry cream in your industrial bakery and delighting your customers with exceptional baked goods.



Bibliographical references

Directo al Paladar. (2023, 12nd december). Crema pastelera casera: la receta tradicional más fácil y que siempre sale bien.

Garfias, J. (2022). Mejora de los procesos de planificación y control de la producción en la “Pastelería Cruz” [Thesis for the degree in Chemical Engineering].

Recetas Nestlé®. (2022, 15th september). Secretos para hacer la mejor crema pastelera.