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PUFF PASTRY

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Puff Pastry - Roll in method

Recipe No: R500b

USING BESCA PASTRY GEMS

Group	Ingredient	KG
1	Flour	4.000	100%
	Salt (optional)	0.050	1.25%
	BESCA GEMS or BAKELS ALL VEG NUGGETS	0.500	12.5%
	Water (variable)	2.200	55%

2	BESCA GEMS or BAKELS ALL VEG NUGGETS	2.500	62.5%

	Total Weight	9.250

Method:

1. Roll in method.
2. Mix Group 1 ingredients to a smooth dough.
3. Shape into a block and allow a few minutes rest.
4. Roll dough into a rectangle and cover half the surface with Group 2.
5. Fold over both ends and roll out to a rectangle.
6. Allow dough to recover.
7. Give two half turns, then two book turns with a rest period between turns.
8. Rest before using.

Notes:

Using bakers percentages - Percentages on white flour weight