rolled out, deep frozen.
Already rolled out on baking paper (1200 x 400 x 3 mm approx., length complies with Gastro Norm, makes 2 sheets pastry 3/1 GN). Uncooked-frozen product - to be backed before consumption.
INGREDIENTS
wheat flour, mixed fats (vegetable fats [partially hydrogenated], water, butter 10%, emulsifiers [E 471, soya lecithin], salt, acidulation agent [lactic acid, citric acid], colouring agent [bete carotene], flavours), water, salt.
PREPARATION
Leave the roll of flaky pastry to thaw out completely in its packaging in the refrigerator (+4 °C, approx. 12 hours). Then roll out on a well-floured surface. Baking time at 190 - 210°C (fan-assisted) is between 20 - 40 minutes. The baking paper supplied may be used.
The rolls of flaky pastry are suitable for various sweet and savoury pastries, such as strudel, quark pockets, mini-pizzas, vol-au-vent cases, tarts, etc. Once thawed the pastry should be used within 24 hours.
Do not refreeze after thawing!
Kitchen devices can fluctuate: hence, our recommendations can only serve as guidelines.