Bakels
Baking ingredients since 1904

PUFF PASTRY

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Puff Pastry - Roll in method
Recipe No:  R500g
USING BAKELS ALL VEG PASTRY NUGGETS
Group  Ingredient KG
1 Flour 4.000    100%
Salt (optional) 0.050    1.25%
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG 0.500    12.5%
Water (variable) 2.200    55%
 
2 BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG 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 to 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