Ingredients

Group 1
Ingredient
KG
Pie Base Concentrate
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. Blend Group 1 with dough hook on low speed until crumbly.
2. Add Group 2 and clear well.
3. Add Group 3 and mix thoroughly to a smooth, clear dough.

Notes: This paste is ideally suited for machine and hand-made pie bottoms, Cornish pastries etc
If the product is made according to the above recipe, shrinking should not occur.

Product Used

Ingredients

Group 1
Ingredient
KG
Pie Base Concentrate
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. Blend Group 1 with dough hook on low speed until crumbly.
2. Add Group 2 and clear well.
3. Add Group 3 and mix thoroughly to a smooth, clear dough.

Notes: This paste is ideally suited for machine and hand-made pie bottoms, Cornish pastries etc
If the product is made according to the above recipe, shrinking should not occur.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Pie Bottoms