This mixture is meant to be used in baking dainty and exquisite pies characterized by smooth layering with no air pockets and a good bondage of grease.


How to use:

Puff Pastry Mixture - 2800 g
Eggs - 500 g
Yeast - 200 g
Cold Water - 100 g
Special Puff Pastry Margarine - 2300 g


Blend all ingredients except margarine at medium speed for two minutes or at high speed for one minute. The dough should be of similar consistency to margarine. Roll dough into a square of 40 by 40 centimetres, spread with margarine and fold, then roll until it is about 12-15 millimetres thick (do this twice). After rolling, split the dough into parts of desired size, wrap in tinfoil and chill for about twenty (20) minutes. Form into desired shape(s). We recommend the use of our Pudding Cream for filling. Place newly-formed biscuits on baking sheets and leave to mature for 34 (thirty-four) minutes at a humidity of 70% (seventy per cent). Glaze matured biscuits with an egg and water mixture, then bake for about 15 minutes at 230 degrees (centigrade).


Packaging – standard 25 kilogram sacks or per customer’s request.