Starlight

Storage

Storage

Cool and dry conditions 18 ± 2°C

Shelf Life

Shelf Life

365 days

Type

Type

Carton

Allergens

Allergens

Soy, Soy Products

Ingredients

Group 1
Ingredient
KG
Plain Flour
1.000
Water
0.460
STARLIGHT
0.300
BAKELS MARGARINE P
0.100
Sugar
0.030
Salt
0.015
Total Weight: 1.905

Method

1. Mix Group 1 to form a dough and rest for 20 minutes.
2. Roll dough to a rectangular shape.
3. Cover half of the dough with neatly form pastry margarine.
4. Roll out and give one half turn, roll out again and give a second half turn.
5. Rest dough for 20 minutes and give a final half turn.
6. Rest for further 20 minutes before rolling out and cut to size.
7. Roll dough to 3 mm in thickness, cut pastry to 10 × 3 cm, pock hole on pastry and bake at 210°C for 12 minutes.
8. Allow pastry to cool, egg wash and sprinkle desired topping.
9. Bake at 150°C for approximate 60 minutes.

Usage

Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture

Nutritional Information

Type
Value
Energy (kJ)
3100
Energy (Kcal)
740
Protein (g)
0
Fat (g)
82.6
Fat (of which saturates)(g)
59.6
Carbohydrate (<g)
0.1
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
912

Ingredients

Vegetable Fats (Palm Based) (Hydrogenated), Water, Vegetable Oils (Palm Based), Salt, Permitted Emulsifier (E322, E471), Acidity Regulator (E330), Permitted Flavouring, Natural Colouring (E160(a))

Packaging

Code
Size
Type
Palletisation
1680
12 KG
Carton

Ingredients

Group 1
Ingredient
KG
Plain Flour
1.000
Water
0.460
STARLIGHT
0.300
BAKELS MARGARINE P
0.100
Sugar
0.030
Salt
0.015
Total Weight: 1.905

Method

1. Mix Group 1 to form a dough and rest for 20 minutes.
2. Roll dough to a rectangular shape.
3. Cover half of the dough with neatly form pastry margarine.
4. Roll out and give one half turn, roll out again and give a second half turn.
5. Rest dough for 20 minutes and give a final half turn.
6. Rest for further 20 minutes before rolling out and cut to size.
7. Roll dough to 3 mm in thickness, cut pastry to 10 × 3 cm, pock hole on pastry and bake at 210°C for 12 minutes.
8. Allow pastry to cool, egg wash and sprinkle desired topping.
9. Bake at 150°C for approximate 60 minutes.

Usage

Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture

Nutritional Information

Type
Value
Energy (kJ)
3100
Energy (Kcal)
740
Protein (g)
0
Fat (g)
82.6
Fat (of which saturates)(g)
59.6
Carbohydrate (<g)
0.1
Carbohydrate (of which sugars)(g)
0
Sodium (mg)
912

Ingredients

Vegetable Fats (Palm Based) (Hydrogenated), Water, Vegetable Oils (Palm Based), Salt, Permitted Emulsifier (E322, E471), Acidity Regulator (E330), Permitted Flavouring, Natural Colouring (E160(a))

Packaging

Code
Size
Type
Palletisation
1680
12 KG
Carton

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