Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali

Ayu Suardani; A.A. Made Semariyani; I Putu Candra; I Wayan Sudiarta; I Nyoman Rudianta; Ni Kadek Karina Saridewi

doi:10.55927/fjas.v2i3.3594

Authors

Ayu Suardani Warmadewa University, Denpasar
A.A. Made Semariyani Warmadewa University, Denpasar
I Putu Candra Warmadewa University, Denpasar
I Wayan Sudiarta Warmadewa University, Denpasar
I Nyoman Rudianta Warmadewa University, Denpasar
Ni Kadek Karina Saridewi Warmadewa University, Denpasar

DOI:

https://doi.org/10.55927/fjas.v2i3.3594

Keywords:

Puff Pastry, Quality Control, Mixing Materials, Sheet Products

Abstract

Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements. Quality control of the production process can be considered to be correct if the quality is in accordance with the quality criteria, the performance of equipment, processes and products and if the deviations are identifiable or reportable. Puff pastry sheet production process carried out at CV. PRS includes: the process of preparing materials, weighing materials, mixing materials, cutting and weighing dough according to standard weights, plastic packaging, cooling dough, flattening dough, molding and cutting according to standard sizes, cooling and packaging of products.

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