A vegetable pastry margarine with a medium 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.
Store below 20°C in clean dry conditions and protected from direct sunlight
365 days
Carton
Contains: soy
Puff Pastry - USING Vegetable Pastry Nuggets - Medium Grade
1. Place water and colour in mixing bowl followed by flour and salt.
2. Mix with dough hook approximately 45 seconds or until almost clear.
3. Add VEGETABLE PASTRY NUGGETS and only just mix through. Do not over-mix the dough after adding VEGETABLE PASTRY NUGGETS.
4. Give 3 half-turns, then rest.
5. Give a further 2 half-turns.
6. Rest 15 minutes before rolling and at least 15 minutes before baking.
7. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth.
8. Oven temperature 230°C.
Notes:
For ½ paste, reduce VEGETABLE PASTRY NUGGETS to 1.000 kg.
VEGETABLE PASTRY NUGGETS can be substituted in the above recipe with PASTRY GEMS.
Vegetable oil & fats, Water, Salt, Emulsifiers (322 soy, 471), Acidity regulator (500), Antioxidant (307b soy), Food Acid (330)
Puff Pastry - USING Vegetable Pastry Nuggets - Medium Grade
1. Place water and colour in mixing bowl followed by flour and salt.
2. Mix with dough hook approximately 45 seconds or until almost clear.
3. Add VEGETABLE PASTRY NUGGETS and only just mix through. Do not over-mix the dough after adding VEGETABLE PASTRY NUGGETS.
4. Give 3 half-turns, then rest.
5. Give a further 2 half-turns.
6. Rest 15 minutes before rolling and at least 15 minutes before baking.
7. Whilst resting the dough between turns, keep covered with a plastic sheet or damp cloth.
8. Oven temperature 230°C.
Notes:
For ½ paste, reduce VEGETABLE PASTRY NUGGETS to 1.000 kg.
VEGETABLE PASTRY NUGGETS can be substituted in the above recipe with PASTRY GEMS.
Vegetable oil & fats, Water, Salt, Emulsifiers (322 soy, 471), Acidity regulator (500), Antioxidant (307b soy), Food Acid (330)
