Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
2.500
50
Flour
5.000
100
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.500
50
Salt (optional)
0.025
0.5
Total Weight: 10.025

Method

All in method. Place all ingredients in mixing bowl in the above order. Using the dough hook or spiral mixer mix until dough is formed. Do not over mix. MORAH PASTRY NUGGETS pieces should be in abundance after mixing. Rest dough for approximately 10 minutes or longer and proceed to give 2 book folds. Rest for 10 minutes or longer then give another book fold. The pastry is now ready for use. Oven temperature 220¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
2.500
50
Flour
5.000
100
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.500
50
Salt (optional)
0.025
0.5
Total Weight: 10.025

Method

All in method. Place all ingredients in mixing bowl in the above order. Using the dough hook or spiral mixer mix until dough is formed. Do not over mix. MORAH PASTRY NUGGETS pieces should be in abundance after mixing. Rest dough for approximately 10 minutes or longer and proceed to give 2 book folds. Rest for 10 minutes or longer then give another book fold. The pastry is now ready for use. Oven temperature 220¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight