Bakels
Baking ingredients since 1904

PUFF PASTRY

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Puff Pastry - All in method
Recipe No:  R500e
USING BESCA PASTRY GEMS
Group  Ingredient KG
  Flour 4.000    100%
  Salt (optional) 0.050    1.25%
  BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG 2.400    60%
  Water (variable) 2.200    55%
  Total Weight 8.650
Method:  1. All in method.
2. Dissolve Salt in Water.
3. Place Water, Flour then Pastry Nuggets All Veg in machine bowl.
4. Mix with dough hook, pastry blade or spiral mixer. Do not overmix.
5. ALL VEG PASTRY NUGGET or BESCA GEM pieces should be clearly visible in dough.
6. Allow dough to recover.
7. Give three book turns with a rest between.
8. Rest before using.
Notes:  Using bakers percentages - Percentages on white flour weight