Top/Flakey Pastry
| Code | Weight | Width | Thickness | Length |
|---|---|---|---|---|
| PRT5 | 5kg | 480mm | 3mm | 3.55metres |
| PRTM | 5.5kg | 480mm | 3mm | 3.5metres |
| PRT7 | 7kg | 525mm | 3mm | 3.6metres |
| PRT9 | 9kg | 450mm | 3mm | 6.96metres |
| PCT1 | 20kg | 4x5kg pieces | ||
Ideal For: Pie Tops, Sausage Rolls, Bacon & Egg Pies, Custard Squares
*Thickness and length approx only
Product Data
| Product: | Top Pastry | ||||||||||||||||||||||||
| Function: |
For use in flakey pastry products, such as pie tops and savouries. |
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| Average baking time: |
Bake in a hot oven 200-300°C (400-450°F) |
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| Ingredient Listing: |
Wheat Flour Pastry Margarine [(Animal Fat, Water, Vegetable Oil , Salt, Emulsifier (471,322), Acidity Regulator (500,330), Tocopherols (307b - Soy), Colour(160a)]. Water Antioxidant (336) Emulsifier (481) Preservative (202) |
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| Nutritional Information: |
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| Packaging: |
5.5kg Bagged, ready rolled. 5kg Carton ready rolled, with core. 7kg Carton ready rolled, with core 9kg Carton ready rolled, with core. 20kg Carton block.(8 x 2.5kg pieces |
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| Storage: |
Frozen:- in conditions less than -18°C up to 12 months Fresh:- in conditions less than 3°C up to 7 days. |
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| Allergens: |
Gluten, Soya, May contain traces of egg MADE ON THE SAME PRODUCTION LINE AS MILK PRODUCTS |
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| GMO Status: |
GM ingredients if present shall be declared in brackets alongside the ingredients under the Ingredient listing..(Standard 1.2.4 of the FSANZ Regulations) |
Recipes
Continental Custard Slice: Half Baking Tray
Golden Crust Top Pastry 1000g
Bakels Continental Instant Custard Mix 1250g
Water cold 500g
Bakels White Fondant 600g
Sugar Water 100g
Bakels Soft Fondant 100g
Bakels Chocolate Paste 5g
Dock the Golden Crust Top pastry heavily. Roll the docked pastry over the top of a silicon lined baking tray. Rest the pastry for 10-15 minutes and then bake at 210.c Bottom and 220.c top for 20 approx. 20 minutes with the vent open.
Once cold mix up the Bakels Instant Continental filling with the cold water using a whisk mix it on high speed for 5 minutes.
Cut the baked Golden Crust Top Pastry sheet in half. Spread the mixed Bakels Instant Continental filling over one half of the baked Golden Crust Top Pastry sheet. Flip the second sheet of baked Golden Crust Top Pastry upside down and place on top of the evenly spread Bakels Instant Continental Filling.
Place the sheet into the fridge for at least one hour to set.
Heat the Bakels Fondant Icing to 36.c and add the sugar water to thin the fondant out. Do not over heat the Fondant.
Mix 5g of Bakels Chocolate Paste with 100g of the Bakels Fondant sugar water mixture. Spread the remaining 600g of Bakels Fondant evenly over the top of the cooled set custard sheet. Pipe the chocolate coloured fondant mixture in straight lines across the smoothed fondant leaving approx. 10mm between each line. Working quickly before the Fondant sets using the back of a sharp knife run the knife through the fondant in the opposite direction to the piped chocolate lines. First starting at the top of the sheet coming down and then from the bottom of the sheet to the top with approx. 10mm gap between lines again.
Let the Bakels Fondant set in the fridge for approx. 10 minutes before attempting to cut the slice into desired sizes.
