Grain

Laminated Sweet

Laminated sweet pastry covers yeasted or enriched doughs folded with butter for viennoiserie—croissants, Danish, pain au chocolat—where fermentation and lamination both build layers. It is sweeter and more bread-like than pure puff, with a tender crumb inside shattering outer leaves. Proofing time and butter temperature decide open honeycomb structure. Shape cold, proof until jiggly, egg-wash, and bake hot. Fillings (frangipane, pastry cream, fruit) go in before or after baking depending on type. Over-proofing collapses layers; under-proofing yields dense, greasy pastries.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Croissant Dough

Danish Dough

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary PartVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

Total Fat 2.49 g
Saturated Fat 0.53 g
Trans Fat 0 g
Monounsaturated Fat 0.48 g
Polyunsaturated Fat 1.2 g
Cholesterol 0 mg
Sodium 5.24 mg
Salt 0.01 g
Total Carbohydrate 73.6 g
Dietary Fibre 6.12 g
Total Sugars 0.95 g
Complex / starch 63.1 g
Protein 9.65 g
Water 11.6 g

Detailed nutrients

Energy 360 kcal
Water 11.6 g
Carbohydrates 73.6 g
- Sugars 0.95 g
- Starch 63.1 g
- Fibre 6.12 g
Protein 9.65 g
Fat 2.49 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.48 g
- Polyunsaturated Fat 1.2 g
  - Omega-3 0.12 g
Vitamins 63.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 4.69 mg
- Vitamin B5 — Pantothenic Acid 0.7 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 34 µg
- Vitamin C 2 mg
- Vitamin E 0.89 mg
- Vitamin K 2.2 µg
Minerals 329 mg
- Major Minerals 327 mg
  - Calcium 46 mg
  - Sodium 5.24 mg
  - Potassium 276 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 4.69 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.29 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 34 · vitamin-e: 0.89 · vitamin-k: 2.2 ·

Minerals

Sodium: 5.24 · Potassium: 276 · Calcium: 46 · Iron: 1.5 ·

Laminated Sweet of Pastry: composition reflects this culinary part relative to the whole ingredient.

History

1800

Laminated Sweet was separated in markets and kitchens as cooks specialised prep by plant or animal part.

1950

Retail packing made laminated sweet a familiar labelled form for home cooks.