Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt (optional)
0.050
1.25
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.400
60
Water (variable)
2.200
55
Total Weight: 8.650

Method

All in method. Dissolve Salt in Water. Add ingredients to mixing bowl in above order. Use dough hook or spiral mixer mix until dough is formed. Do not overmix. Pieces of Besca Pastry Gems or Nuggets should be clearly visible in the dough. Rest the dough for approx 10 minutes and proceed to give 2 book folds. Rest for 10 Minutes or longer and then give another book fold. Allow dough to recover for 10 minutes. The pastry is now ready for use.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt (optional)
0.050
1.25
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.400
60
Water (variable)
2.200
55
Total Weight: 8.650

Method

All in method. Dissolve Salt in Water. Add ingredients to mixing bowl in above order. Use dough hook or spiral mixer mix until dough is formed. Do not overmix. Pieces of Besca Pastry Gems or Nuggets should be clearly visible in the dough. Rest the dough for approx 10 minutes and proceed to give 2 book folds. Rest for 10 Minutes or longer and then give another book fold. Allow dough to recover for 10 minutes. The pastry is now ready for use.

Additional Information

Using bakers percentages - Percentages on white flour weight