Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Salt (optional)
0.050
1.25
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
0.500
12.5
Water (variable)
2.200
55
Total Weight: 6.750
Group 2
Ingredient
KG
Weight (%)
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.500
62.5
Total Weight: 2.500

Method

Roll in method. Mix Group 1 ingredients to a smooth dough. Shape into a block and allow a few minutes to rest. Roll dough into a rectangle and cover half the surface with Group 2. Fold over both ends and roll out to a rectangle. Allow dough to recover. Give two half turns then two book turns with a rest period between turns. Rest before using.

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
0.500
12.5
Water (variable)
2.200
55
Total Weight: 6.750
Group 2
Ingredient
KG
Weight (%)
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG
2.500
62.5
Total Weight: 2.500

Method

Roll in method. Mix Group 1 ingredients to a smooth dough. Shape into a block and allow a few minutes to rest. Roll dough into a rectangle and cover half the surface with Group 2. Fold over both ends and roll out to a rectangle. Allow dough to recover. Give two half turns then two book turns with a rest period between turns. Rest before using.

Additional Information

Using bakers percentages - Percentages on white flour weight