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PIE BOTTOM PASTRY

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Oils, Margarines and Shortenings - Margarines and Shortenings
Recipe No:  R512d
Group  Ingredient KG
1 Flour 10.000
BESCA PASTRY GEMS OR PASTRY NUGGETS - ALL VEG 3.000
Salt 0.125
 
2 Water (variable) 4.500
  Total Weight 17.625
Method:  1. Place Group 1 into mixing bowl and bring to a crumble.
2. Add water and mix into a dough. Allow to recover for 30 minutes before using.
3. Dough temperature 18-20°C.