Red Seal Baker Practice Exam 2026 – Comprehensive Prep Guide

Flaky pastry is characterized by a crispy and layered texture, which is achieved through a process known as lamination. This technique involves folding layers of dough and fat together, creating multiple thin layers. When baked, these layers expand, resulting in a light and flaky pastry that is highly sought after for its delicate structure. The combination of flour and fat is crucial, as the fat creates steam during baking, further contributing to the flakiness and texture. This method is commonly used in products like croissants and puff pastry, where the goal is to achieve distinct layers that provide a satisfying crunch when bitten into.