Overview
A vegetable pastry margarine with a hard consistency, used for making puff and flaky pastry. Suitable for a wide range of applications, giving dough an excellent lift and clean mouth feel when baked.
Vegetable Pastry Nuggets – Hard Grade
Storage
Store below 20°C in clean dry conditions and protected from direct sunlight
Shelf Life
273 days
Type
Carton
Allergens
Contains: soy, May be present due to shared equipment: milk
Ingredients
Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Vegetable Pastry Nuggets- Hard (3/4 paste)
1.500
Total Weight: 4.625
Yield
For 1/2 paste, increase VEGETABLE PASTRY NUGGETS to 1.500kg. VEGETABLE PASTRY NUGGETS can be substituted in the above recipe with VEGETABLE PASTRY NUGGETSMethod
PUFF PASTRY
1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approx. 45 seconds or until almost clear
3. Add VEGETABLE PASTRY NUGGETS and only just mix through
4. Do not over-mix the dough after adding the VEGETABLE PASTRY NUGGETS
5. Give 3 half turns then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C
Nutritional Information
Type
Value
Energy (kJ)
2,840.00
Protein (g)
1.00
Fat- Total g
76.60
Fat - Saturated g
51.00
Fat-Trans g
1.00
Carbohydrate (g)
1.00
Carbohydrate-Sugars g
1.00
Dietary Fibre g
0.00
Sodium mg
1,250.00
Ingredients
Vegetable fats and oils, Water, Salt, Emulsifiers (322 soy, 471), Acidity regulator (500), Antioxidant (307b soy), Food Acid (330)
Packaging
Code
Size
Type
Palletisation
166121
15 KG
Carton
Ingredients
Group 1
Ingredient
KG
Water (Variable)
1.100
Egg Colour (as desired)
0.000
Salt
0.025
Bakers Flour
2.000
Vegetable Pastry Nuggets- Hard (3/4 paste)
1.500
Total Weight: 4.625
Yield
For 1/2 paste, increase VEGETABLE PASTRY NUGGETS to 1.500kg. VEGETABLE PASTRY NUGGETS can be substituted in the above recipe with VEGETABLE PASTRY NUGGETSMethod
PUFF PASTRY
1. Place water and colour in mixing bowl followed by flour and salt
2. Mix with dough hook approx. 45 seconds or until almost clear
3. Add VEGETABLE PASTRY NUGGETS and only just mix through
4. Do not over-mix the dough after adding the VEGETABLE PASTRY NUGGETS
5. Give 3 half turns then rest
6. Give a further 2 half turns
7. Rest 15 minutes before rolling and at least 15 minutes before baking
8. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth
9. Oven temperature 230°C
Nutritional Information
Type
Value
Energy (kJ)
2,840.00
Protein (g)
1.00
Fat- Total g
76.60
Fat - Saturated g
51.00
Fat-Trans g
1.00
Carbohydrate (g)
1.00
Carbohydrate-Sugars g
1.00
Dietary Fibre g
0.00
Sodium mg
1,250.00
Ingredients
Vegetable fats and oils, Water, Salt, Emulsifiers (322 soy, 471), Acidity regulator (500), Antioxidant (307b soy), Food Acid (330)
Packaging
Code
Size
Type
Palletisation
166121
15 KG
Carton
Related recipes
Related products
