Overview
For use in puff pastry to provide thin continuous fat layers giving maximum lift in the oven
Starlight Pastry Fat
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Carton
Allergens
Soybeans
Ingredients
Group 1
Ingredient
KG
Bread Flour
2.000
Salt
0.036
Sugar
0.080
Chilled Water
1.240
STARLIGHT
0.080
Total Weight: 3.436
Group LAMINATION
Ingredient
KG
STARLIGHT
0.859
BAKELS LES FRUITS BLUEBERRY FILLING 50%
0.300
BAKELS SAPHIRE GOLD
0.100
Total Weight: 1.259
Method
1. Add in all the ingredients into spiral mixer for 6min slow speed, 3min fast speed.
2. Keep dough in freezer for 60min
3. Lamination single fold +double fold + single fold + double fold and keep in the freezer (-16°c) for 30 minutes.
4. Flatten sheet until 4mm
5. Square Size 11cm x 11cm
6. Put filling in middle of the puff pastry .
7. Puff pastry put on bread tray line paper
8. Baking temperature : Deck Oven Top 220°c Bottom 200°c (Steam+) for 20min.
9. After baking using BAKELS SAPHIRE GOLD on the surface.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun lingkaran untuk kelajuan perlahan 6min, kelajuan pantas 3min.
2. Simpan doh dalam peti sejuk selama 60 minit
3. Lipatan tunggal laminasi + lipatan berganda + lipatan tunggal + lipat berganda dan simpan di dalam peti sejuk (-16°c) selama 30 minit.
4. Helaian sehingga 4mm
5. Saiz Kuasa Dua 11cm x 11cm
6. Letakkan pengisian di tengah-tengah pastri puff .
7. Pastri puff diletakkan di atas kertas baris dulang roti
8. Suhu penaik : Dek Ketuhar Atas 220°c Bawah 200°c (Stim+) selama 20 minit.
9. Selepas membakar menggunakan BAKELS SAPHIRE GOLD di permukaan.
Usage
Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture
Ingredients
Vegetable Fats & Oils (Palm Based), Water, Salt, Permitted Emulsifier (INS322, INS471), Acid Regulator, Permitted Flavouring, Natural Colouring (INS160a)
Packaging
Code
Size
Type
Palletisation
1680-12
12 KG
Carton
Ingredients
Group 1
Ingredient
KG
Bread Flour
2.000
Salt
0.036
Sugar
0.080
Chilled Water
1.240
STARLIGHT
0.080
Total Weight: 3.436
Group LAMINATION
Ingredient
KG
STARLIGHT
0.859
BAKELS LES FRUITS BLUEBERRY FILLING 50%
0.300
BAKELS SAPHIRE GOLD
0.100
Total Weight: 1.259
Method
1. Add in all the ingredients into spiral mixer for 6min slow speed, 3min fast speed.
2. Keep dough in freezer for 60min
3. Lamination single fold +double fold + single fold + double fold and keep in the freezer (-16°c) for 30 minutes.
4. Flatten sheet until 4mm
5. Square Size 11cm x 11cm
6. Put filling in middle of the puff pastry .
7. Puff pastry put on bread tray line paper
8. Baking temperature : Deck Oven Top 220°c Bottom 200°c (Steam+) for 20min.
9. After baking using BAKELS SAPHIRE GOLD on the surface.
Cara-cara
1. Masukkan semua bahan ke dalam pengadun lingkaran untuk kelajuan perlahan 6min, kelajuan pantas 3min.
2. Simpan doh dalam peti sejuk selama 60 minit
3. Lipatan tunggal laminasi + lipatan berganda + lipatan tunggal + lipat berganda dan simpan di dalam peti sejuk (-16°c) selama 30 minit.
4. Helaian sehingga 4mm
5. Saiz Kuasa Dua 11cm x 11cm
6. Letakkan pengisian di tengah-tengah pastri puff .
7. Pastri puff diletakkan di atas kertas baris dulang roti
8. Suhu penaik : Dek Ketuhar Atas 220°c Bawah 200°c (Stim+) selama 20 minit.
9. Selepas membakar menggunakan BAKELS SAPHIRE GOLD di permukaan.
Usage
Use in any puff of flakily pastry recipe at 50% -100% of flour weight. Suitable for all methods of pastry manufacture
Ingredients
Vegetable Fats & Oils (Palm Based), Water, Salt, Permitted Emulsifier (INS322, INS471), Acid Regulator, Permitted Flavouring, Natural Colouring (INS160a)
Packaging
Code
Size
Type
Palletisation
1680-12
12 KG
Carton
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3 Product Used
