Overview
For use in puff pastry to provide thin continuous fat layers giving maximum lift in the oven
Starlight
Storage
Cool and dry conditions 18 ± 2°CCool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Carton
Allergens
Soy, Soy Products
Ingredients
Group 1
Ingredient
KG
Plain Flour
1.000
Water
0.460
STARLIGHT
0.300
BAKELS MARGARINE P
0.100
Sugar
0.030
Salt
0.015
Total Weight: 1.905
Method
1. Mix Group 1 to form a dough and rest for 20 minutes.
2. Roll dough to a rectangular shape.
3. Cover half of the dough with neatly form pastry margarine.
4. Roll out and give one half turn, roll out again and give a second half turn.
5. Rest dough for 20 minutes and give a final half turn.
6. Rest for further 20 minutes before rolling out and cut to size.
7. Roll dough to 3 mm in thickness, cut pastry to 10 × 3 cm, pock hole on pastry and bake at 210°C for 12 minutes.
8. Allow pastry to cool, egg wash and sprinkle desired topping.
9. Bake at 150°C for approximate 60 minutes.
Usage
Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture
Nutritional Information
Type
Value
Energy (kJ)
3,100.00
Energy (Kcal)
740.00
Protein (g)
0.00
Fat (g)
82.60
Fat (of which saturates)(g)
59.60
Carbohydrate (<g)
0.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
912.00
Ingredients
Vegetable Fats (Palm Based) (Hydrogenated), Water, Vegetable Oils (Palm Based), Salt, Permitted Emulsifier (E322, E471), Acidity Regulator (E330), Permitted Flavouring, Natural Colouring (E160(a))
Packaging
Code
Size
Type
Palletisation
1680
12 KG
Carton
Ingredients
Group 1
Ingredient
KG
Plain Flour
1.000
Water
0.460
STARLIGHT
0.300
BAKELS MARGARINE P
0.100
Sugar
0.030
Salt
0.015
Total Weight: 1.905
Method
1. Mix Group 1 to form a dough and rest for 20 minutes.
2. Roll dough to a rectangular shape.
3. Cover half of the dough with neatly form pastry margarine.
4. Roll out and give one half turn, roll out again and give a second half turn.
5. Rest dough for 20 minutes and give a final half turn.
6. Rest for further 20 minutes before rolling out and cut to size.
7. Roll dough to 3 mm in thickness, cut pastry to 10 × 3 cm, pock hole on pastry and bake at 210°C for 12 minutes.
8. Allow pastry to cool, egg wash and sprinkle desired topping.
9. Bake at 150°C for approximate 60 minutes.
Usage
Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture
Nutritional Information
Type
Value
Energy (kJ)
3,100.00
Energy (Kcal)
740.00
Protein (g)
0.00
Fat (g)
82.60
Fat (of which saturates)(g)
59.60
Carbohydrate (<g)
0.10
Carbohydrate (of which sugars)(g)
0.00
Sodium (mg)
912.00
Ingredients
Vegetable Fats (Palm Based) (Hydrogenated), Water, Vegetable Oils (Palm Based), Salt, Permitted Emulsifier (E322, E471), Acidity Regulator (E330), Permitted Flavouring, Natural Colouring (E160(a))
Packaging
Code
Size
Type
Palletisation
1680
12 KG
Carton
