Ingredients

Group 1
Ingredient
KG
Flour
20.000
PIE BASE SHORTENING
6.000
Salt
0.150
Total Weight: 26.150
Group 2
Ingredient
KG
Water (variable)
9.500
Total Weight: 9.500

Method

Place Group 1 into mixing bowl and bring to a crumble. Add water and mix into a dough. Allow to recover for 30 minutes before using. Dough dempterature 18-20¡C.

Ingredients

Group 1
Ingredient
KG
Flour
20.000
PIE BASE SHORTENING
6.000
Salt
0.150
Total Weight: 26.150
Group 2
Ingredient
KG
Water (variable)
9.500
Total Weight: 9.500

Method

Place Group 1 into mixing bowl and bring to a crumble. Add water and mix into a dough. Allow to recover for 30 minutes before using. Dough dempterature 18-20¡C.