Viennoiserie

In fine baked goods (also: pastry, pastry, international: Viennoiseries ) understands all the bakers baked goods, which, based on 90 parts of milled grain products, must contain at least 10 parts of fat and / or sugar. According to the German guidelines for fine bakery wares include Dauerbackwaren for pastries if they meet this requirement. These and the other ingredients (fruits, almonds, cream, cottage cheese, cream, poppy seeds) provide for the typical taste of its own and the significantly higher energy content of the pastry over bread or rolls. They are made from doughs or masses by baking, roasting, drying, frying or cooking extrusion. For pastry usually bright flours are used ( type 405 or 550).

The following groups of baked goods including:

• Hefefeingebäck Bags, squirrels, snails, rusks
• Butter, Sprinkles, fruit cake
• Yeast plaits, mares,
• Danish pastries such as croissants, French rolls, Copenhagen
• Tunnel

• Pound cake, marble cake, king cake, English cake

• Biscuits, hard biscuits, fruit trays, tartlets

• Biscuits, crackers
• Gingerbread biscuits Gingerbread, gingerbread, gingerbread

• Cream Pie: The proportion of cream in cream fillings and / or toppings must be at least 60 %, with quark cream pies (cheese cream cake ), yogurt or wine cream pie is the minimum content of 20% whipped cream.
• Fruit pies

In order to satisfy the demand for the wide variety of pastry, there are now a wide range of finished products for bakeries and households, which make it possible to produce a finished product with only a few steps. These include baking mixes (ready meal), bakery creams, fillings and fully elaborated, frozen dough.

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