Sweet/Buttercrust Pastry
| Code | Weight | Width | Thickness | Length |
|---|---|---|---|---|
| PSWR | 5kg | 480mm | 3mm | 3.3metres |
Ideal For: Tarts, Short Cakes, Slices, Biscuits, Dessert Pies.
*Thickness and length approx only
Product Data
| Product: | Sweet Rolled Pastry | ||||||||||||||||||||||||
| Function: |
For use in sweet pastry products such as tarts dessert pies, and slices. |
||||||||||||||||||||||||
| Average baking time: |
Bake in a medium oven 170°C (340°F) |
||||||||||||||||||||||||
| Ingredient Listing: |
Wheat Flour Cane Sugar (Sucrose) Cake Margarine [(Animal Fat, Vegetable Oil, Water, Salt, Emulsifier (471, 322), Acidity Regulator (500,330), Tocopherols (307b - Soy), Colour (160a)] Butter (Cream, Water, Salt) Water Egg Whey Powder Raising Agent [Raising Agent (500, 450), Free flow agent (170),Maize starch] Salt Preservative (202) Colour (160a) |
||||||||||||||||||||||||
| Nutritional Information: |
|
||||||||||||||||||||||||
| Packaging: | Carton (with core) | ||||||||||||||||||||||||
| Storage: |
Frozen:- in conditions less than -18°C up to 12 months Fresh:- in conditions less than 3°C up to 5 days. |
||||||||||||||||||||||||
| Allergens: |
Gluten, Soy, Egg, Milk MADE ON THE SAME PRODUCTION LINE AS MILK PRODUCTS |
||||||||||||||||||||||||
| GMO Status: |
GM ingredients if present shall be declared in brackets alongside the ingredient under Ingredient Listing (Standard A18 of the ANZFA Regulations) |
Recipes
Raspberry Slice: Half Baking Tray
Golden Crust Sweet Pastry 780g
Bakels Fruito Jam Gourmet Raspberry 1200g
Golden Crust Sweet Pastry 780g
Bakels RTU Raspberry Icing 900g
Roll the Golden Crust Sweet Pastry over half a silicon paper lined tray with a tray end placed in the middle of the tray. Press the pastry into the corners of the tray. Spread the Bakels Fruito Jam Gourmet Raspberry evenly over the top of the pastry lined tray.
Place the second piece of Golden Crust Sweet Pastry over the top of the Bakels Fruito Jam Gourmet Raspberry enclosing the slice. Using a docker, dock the top of the Golden Crust Sweet Pastry before baking.
Bake at 190.c Bottom and 210.c Top, for approx. 25-30 minutes or until golden brown and baked. Once Cold evenly spread 900g Bakels RTU Raspberry Icing over the top of the slice. Once smooth using a Bakels comb scraper run the scraper through the icing to give the desired finished pattern.
Lemon Curd with Cream Cheese Icing: Half Baking Tray
Golden Crust Sweet Pastry 780g
Bakels lemon filling 1150g
Bakels Colset 50g
Golden Crust Sweet Pastry 780g
Bakels Cream Cheese Frosting 900g
Roll the Golden Crust Sweet Pastry over half a silicon paper lined tray with a tray end placed in the middle of the tray. Press the pastry into the corners of the tray. Mix the Bakels lemon Filling and the Bakels Colset together until well blended.
Spread the Bakels Lemon Filling Mixture evenly over the top of the pastry lined tray. Place the second piece of Golden Crust Sweet Pastry over the top of the Bakels Lemon Filling Mixture enclosing the slice. Using a docker, dock the top of the Golden Crust Sweet Pastry before baking.
Bake at 190.c Bottom and 210.c Top, for approx. 25-30 minutes or until golden brown and baked. Once Cold evenly spread 900g Bakels Cream Cheese Frosting, using a cranked pallet knife, make small over lapping Ines over the top of the slice.
