Ingredients

Group 1
Ingredient
KG
Flour
10.000
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
3.000
Salt
0.125
Total Weight: 13.125
Group 2
Ingredient
KG
Water (variable)
4.500
Total Weight: 4.500

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 temperature 18-20¡C.

Ingredients

Group 1
Ingredient
KG
Flour
10.000
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
3.000
Salt
0.125
Total Weight: 13.125
Group 2
Ingredient
KG
Water (variable)
4.500
Total Weight: 4.500

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 temperature 18-20¡C.