Posted by Gerard on December 02, 1997 at 13:03:27:
In Reply to: Puff pastry or brioche dough posted by Herbert Prokscha on December 02, 1997 at 10:17:52:
: We are working with a start-up food manufacturer. One of their product lines consists of various fillings inside puff pastry and/or brioche dough.
: In analyzing the production process, it occurred to me that the present hand-made process could be mechanized by utilizing a ravioli machine or something similar.
: Does anybody have any experience in using a brioche dough or a puff pastry dough in a mechanized production set-up?
: Any comments would be appreciated.
: Thank you
: Herb
: Island Men International, Inc.
I'd expect problems with brioche dough due to stickiness but it should be do-able with puff dough.
Another problem with brioche is it tends to melt out or spread unless placed in a mold, assuming its real brioche.
I used to make pockets of goat cheese, sausage or roasted pepper in brioche and they spread too much so I went back to molds.
You're probably looking at a laminator/cutter with a depositor etc, sounds expensive. It might not make sense unless the whole line was integrated with a pass-through oven straight from the make up conveyor , complete with cooling cycle and auto packers.
Just mechanizing one segment is like adding a turbocharger to your car without modifying the carb or adding bigger brakes.
Bake em fast, stack em high and sell em cheap.!
Gerard.