Pastry Hints & Usage

Storage:

It is recommended that pastry be kept frozen or chilled at all times before use. Maximum life of pastry kept in a chiller is normally 5 - 7 days only.

Preparation & Use:

Remove pastry from freezer or chiller and allow to thaw or come to room temperature before use.

If pastry is too cold it may crack or if too warm it may become greasy and stick to the film.

Allow made up pieces to rest before baking to help avoid any shrinkage during baking.

Any pastry off cuts should be covered to prevent drying out. It is recommend that any off cuts that have been rerolled be used as base for your products as there will not be the same lift as normal top pastry.

Common Faults:

Fault	Solution
Shrinkage – Causing misshaped products	Do not stretch pastry as it is used. Also too much heat in oven when baking.
Poor lift	Oven temperature too cool.
Fat running out	Oven temperature too cool.
Filled goods bottom pastry doughy & hard to bake	Increase bottom heat in oven or place lower in oven. Reduce moisture content of filling.
Tough pastry	Pastry baked too slowly. Bake in hotter oven for a shorter time.
Too much lift	Dock pastry to reduce lift.
Pastry will not unroll	Pastry may be either too hot or too cold. Follow preparation and use instructions.

Please Note:
The above baking times are a guide only, as all ovens vary in temperature.