Ingredients

Group 1
Ingredient
KG
Pie Bottom Fat V
2.400
Bakers Flour
4.000
Total Weight: 6.400
Group 2
Ingredient
KG
Water (Variable)
3.000
Total Weight: 3.000
Group 3
Ingredient
KG
Bakers Flour
4.000
Total Weight: 4.000

Method

1. Mix Group 1 on low speed with dough hook until crumbly
2. Add Group 2 and clear well
3. Add Group 3 and mix thoroughly to a smooth, clear dough

Yield

This paste is ideally suited for machine and hand-made pie bottoms, Cornish pastries etc

Product Used

Ingredients

Group 1
Ingredient
KG
Pie Bottom Fat V
2.400
Bakers Flour
4.000
Total Weight: 6.400
Group 2
Ingredient
KG
Water (Variable)
3.000
Total Weight: 3.000
Group 3
Ingredient
KG
Bakers Flour
4.000
Total Weight: 4.000

Method

1. Mix Group 1 on low speed with dough hook until crumbly
2. Add Group 2 and clear well
3. Add Group 3 and mix thoroughly to a smooth, clear dough

Finished Product

Finished Product

Pie Bottoms