Savor the Taste of Crepes on World Crepe Day, Join the Flavor Festival!
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"The pancake, an indispensable part of the gastronomic world, appears as a widely consumed delicacy in many cultures worldwide.
French crepes are predominantly consumed as a traditional festival dessert in the French food industry. About 10% of the total production is exported to the United Kingdom.
The main ingredients of a crepe include flour, eggs, sugar, and butter. The crepe batter is similar to pancake batter but has a much higher water content. The final water content of a cooked crepe, when stored in a sealed package for approximately one month, is similar to that of a pancake (0.75/0.80).
Quality Control in Crepe Batter!
The foundation of the crepe's flavor lies in the quality of the batter. The composition, ratios, and ingredients used in the batter have a decisive impact on the texture and taste of the crepe. Therefore, regular quality control is essential to ensure that the batter consistently meets quality standards.
In sweet crepe batters, soft wheat flour is commonly used. T45 French flour, applicable to France, is often preferred for making crepes. Soft flour used in pastry products like cakes, cookies, and tarts has a protein content ranging from 6% to 11%. This type of flour offers a specific characteristic and stands out with its texture. Its water absorption capacity is 25% to 50% less than that of hard flours. Soft wheat flour has low gluten content (7.5/9) and is an ideal choice to add flavor and texture to pastries and crepes.
Main Quality Control Criteria in Crepe Production:
- Quality of the main raw material, flour, in the batter
- Bubble structure of the batter
- Thickness of the batter
- Fat content
- Cooking temperature
For quality control in crepe flour, Bastak Instruments with European Approval ICC No.189 and No. 192 standards are used!
When making crepe batter, water is mixed with gluten to make the batter elastic and give it a soft texture. Starch absorbs water in milk, increasing its volume, and the batter thickens.
Knowing the properties of the gluten used in crepe batter is crucial for the structure and texture of the batter. The flour used in crepe production has low gluten content (7.5/9).
Determine the protein characteristics of the flour with the DA 9000 NIR device in less than a minute using state-of-the-art technology!
Compared to soft wheat flours, hard wheat flours have higher protein content and consequently higher gluten content. Studies show that gluten content in soft wheat flour varies between 15.8% and 42.1%.
Optimize crepe texture with the Bastak Gluten Quality System, which complies with ICC No. 192 standards, with internationally proven results and test accuracy.
Soft wheat flours, when compared, have a characteristic texture due to their protein content of 6% to 11% and low gluten content (7.5/9). Their high-quality starch content enhances liquid gelatinization, resulting in a moist and light texture and a unique flavor.
To achieve the desired appearance, consistency, taste, and texture in the final product, use Bastak Reology System - Absograph 500 & Resistograph 500!
The water absorption capacity or the amount of water the flour can absorb significantly influences the properties of the dough and the final product. The dough's consistency and viscosity depend on the water absorbed by the flour. Using too little water can make the dough hard and dry, while using too much water can make it sticky and challenging to process.
Key quality control criteria for crepes include bubble structure and determining the optimal thickness of the batter. Although crepe batter is similar to pancake batter, it has a higher water content. The thickness of a cooked crepe in French crepes should not exceed 1mm.
For soft wheat lines, absorption varies between 50.7% and 59.0%. The optimum water absorption capacity of wheat flour is 60.2±0.15 (v/w, based on flour weight), arrival time 0.35 minutes, departure time 3.0 minutes, and stability ranging from 2.65 minutes.
Optimize your process by determining the damaged starch amount with the SDCHEQ 15000 device, and achieve quality in your raw materials!
Imbalances in starch damage or low protein levels can result in excessively sticky dough. On the other hand, an excess of pentosan and protein content in flour can create a very loose dough.
Your crepe batter is prepared to perfect standards. What makes your crepe special is the wide range of ingredient options. You can personalize your crepe with ingredients ranging from Nutella and bananas to resin. Whether sweet or savory, it's entirely up to you!"
