Classification of the masses

Classification of the masses

The masses are classified into 2 groups, spongy masses and masses stretched.

MASS SPONGE:

Mass raids that result in large masses, tender and soft. They consist mainly of flour, eggs and sugar. We distinguish the following: Mass beaten, scalded and fried.
The batters are: biscuits light, heavy, super lightweight and steamed.
The masses are blanched: The pastry choux and duquesitas.
The masses of frying are: Pancakes and American donuts.

STRETCHED MASSES: All those for implementation use a roller.
Pasta sableux, stream, breeze and puff pastry.