Description
Ingredients and Allergens
Wheat Flour (Wheat, Calcium, Iron, Niacin, Thiamin), Vegetable Oil Blend (Palm & Rapeseed Oil), Raising Agents (E341(I), E500(Ii)), Salt
For allergens see ingredients in “bold” and uppercase
Handling and Cooking
Storage
Store in a cool dry place Best before end see back of pack
Usage
Dry mix: 1kg; Water: 440ml; Dough portions 57g: 25 Dry mix: Whole Bag 3.5kg; Water: 1540ml; Dough portions 57g: 87 Mixing instructions 1. Place the weighed out mix in the mixing bowl. 2. Select the beater mixing attachment. 3. On a slow speed blend in the water. 4. Mix for 1 minute on medium speed to form a smooth dough. Do not overmix. 5. Turn out dough onto a floured surface. Roll out pastry to 1/8″ thickness. Baking instructions Bake at 204-216°C/420ºF/gas mark 6 time as necessary for filling used. Middleton tip For sweetened pastry, dissolve 60g granulated sugar in 440ml of water per 1kg of dry mix used.
Nutrition
| Typical Values | 100g | Per 57g portion as consumed |
| Energy (KJ) | 1838 | 728 |
| Energy (kcal) | 437 | 173 |
| Fat (g) | 14.8 | 5.9 |
| of which Saturates (g) | 5.4 | 2.1 |
| Carbohydrate (g) | 68 | 27 |
| of which Sugars (g) | 0.5 | 0.2 |
| Fibre (g) | 3.4 | 1.3 |
| Protein (g) | 7.7 | 3.0 |
| Salt (g) | 1.3 | 0.5 |
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