What are the main classification methods of pastry products?

(1) Classification according to dough characteristics

According to the nature of the dough used in pastry, pastry products can generally be divided into water-mixed dough (cold water dough, warm water dough and boiled water dough), puffed dough (biological puffed dough, chemical puffed dough and physical puffed dough), pastry dough (pastry dough and crisp dough), rice flour dough (cake dough and dough) and other doughs. This classification is helpful to study and study the formation principle of pastry crust, and is often used in professional teaching.

(2) according to the classification of raw materials

According to the classification of the main raw materials used in cakes, they can generally be divided into wheat flour products, such as steamed bread, steamed buns and bread. Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, etc. Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as steamed bread, yellow rice fried cake, burrito, etc. Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making cakes are very extensive, and the raw and auxiliary materials are matched with each other, there are certain limitations in classifying them according to raw materials.

(3) Classification by mature methods? According to the mature methods used in pastry classification, it can be generally divided into boiling, steaming, frying, frying, baking, branding and frying. This classification method is often used in the teaching and induction of pastry examples. Combined with the classification of dough properties, cakes can be systematically classified.

(4) Classification by morphology? This classification method is based on the basic shapes of various cakes that people are used to, and it is also a common classification method used by pastry chef Fu, also known as commodity classification. Generally can be divided into: cakes, cakes, dumplings, cakes, dumplings, strips, zongzi, porridge, soup, noodles, noodles, rice, frozen, steamed dumplings, wonton and so on. ?

(5) classified by taste? Pasta can be generally divided into sweet, salty and compound tastes according to their tastes. This classification method is of great significance to the configuration of banquet noodles and refreshments.