Puff pastry dough

Puff pastry dough

Processing instructions for puff pastries

  • Let the dough thaw quietly, preferably in cold storage. Ensure that there is no frost in the dough before processing.
  • It is recommended to roll out in steps of 4 to 5 mm to a thickness of 10 to 12 mm. Turn the dough a few times so that the shrinkage in the dough is distributed evenly. Continue to roll out in steps of 0.5 to 1 mm to the desired thickness. This will prevent damage to the layer structure. For the best results, do not roll out thinner than 1.5 mm.
  • Place the dough on the worktop with flour to prevent sticking and turn the dough once more to reduce the shrinking while cutting. Process / model the puff pastry to the desired product. Work quickly and neatly for the best results.
  • Properly pack product prior to freezing to prevent drying. The colour and quality will then be guaranteed.
  • In case of direct baking, allow at least 30 to 35 minutes for the products to rest. The baking times and temperatures vary depending on the thickness of the product and possible filling. Frozen end products should thaw entirely prior to the baking process. The colour and quality will then be guaranteed.
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