• The strength of the gluten network. This is dependent on the 
  quality of the flour protein which becomes gluten when hydrated.
• The laminated structure of this pastry - the alternate layering of pastry fat and dough.

When the water in the gluten becomes steam during the baking cycle the gluten structure in the dough layers expands and creates lift. The pastry fat layers melt and are absorbed into the dough layers. The resulting structure is then seen as flaky layers.

The success of puff pastry depends to a large degree on the quality and quantity of the pastry fat which will form the laminations in the final paste. Pastry fat acts as an insulator between the two dough layers and prevents them fusing. It is important that the pastry fat does not penetrate the dough layers as this will shorten the pastry and downgrade the quality of the finished product.

Pastrex Super - a 100% vegetable product is ideal for the production of top quality puff pastry goods - ie sausage rolls, pies and vol-au-vents.
Pastrex Croissant - has a low melting point to ensure no palate cling and a bake through butter flavour ideal for cold eaten end applications such as Danish Pastries and Croissants.

In addition PASTREX is available in 10 kg blocks designed for manufacturers who utilise automatic laminators and fat pumps. This pack is sold in 1 080 kg pallet boxes. Both variants are marketed in a sliced format for ease of application.

Preparation methods

Continental method
A very well-mixed dough is prepared as per the basic recipe. The developed dough is left to rest for ±15 minutes and is then rolled into a fairly thin ±3 cm rectangular sheet. The pastry fat (Pastrex slice) is placed on 1/2 of the dough surface. The uncovered 1/2 of the dough is folded over the pastry fat slice. When folded again, the three layers of dough are separated by two layers of fat: this is half-turn. The paste is then rolled out to its former size and the fold repeated. Six half-turns are normally given before the paste is ready for cutting.

Scotch method

The Pastrex is cut into 3-4 cubes. Mix the dry ingredients, and add the water (caramel coloured for photographic purposes). Mix together to form an underdeveloped stringy dough. Add cubes of Pastrex and mix for approximately 30 seconds.
Note: It is important that the cubes of pastry fat remain intact and that the dough is mixed sufficiently to bind the ingredients but is not overmixed, to ensure this happens the pastry fat used must be of a firm consistency. Work the dough into a rectangular form. Roll out to required width. Make 1 book fold as illustrated. Complete 4 full book folds and give sufficient resting times between folds/turns (±25 minutes).

Baking times and temperatures

It is essential when preparing puff pastry to adhere to the procedures outlined in the above methods. The resting period between folds/turns and the correct baking procedure determines the quality of the final product. Resting the paste allows the gluten to relax and prevents shrinkage and distortion in the final product. For the best results puff pastry should be produced a day prior to its final make-up and allowed to rest overnight in a refrigerator.
After cutting and shaping the individual pieces are rested for a minimum of 30 minutes before baking. A hot oven (±200°C - 220°C) is required for unfilled egg glazed puff pastry products, such as Vol-au-Vents and Bouchee Cases and a cooler oven temperature is required for sugar coated products such as Butterflies etc. The volume of lightness of the products is greatly affected when the oven temperature is incorrect.

Hints

• Roll out a 2 mm thick piece of puff pastry to a width of 40 cm. Using a roller cutter, cut the pastry into 3 cm wide strips.
• Eggwash. Water can be used to moisten pastry as well.
• Using a metal horn, roll the strips into a horn shape ensuring that the end of the dough strip is folded underneath.
• Roll in crystallised sugar before baking.
• When cool fill with cream or custard and decorate as illustrated.

• Roll out dough to 2 mm. Place a flan baking tray on top of the dough. Measure and cut out pastry circle the required size to fit the baking tin.
• Press the dough into the baking tin as illustrated. Cut off excess dough at the sides. Shape edges neatly by hand.
• To avoid pastry “puffing up” during baking, place grease proof paper over the dough and fill with maize of bean seeds. When the pastry shell is 3/4 baked remove from oven and empty out the seeds and paper. Replace in the oven to dry out the pastry shell.
• When cooled fill with desired fruit and glaze with gel as illustrated.

• Roll out dough to 2 mm. Using a pastry cutter the required size of the pie cut out circles of dough. Press dough into the pie case.
• Place the required pie filling into the pastry shell. Moisten the edges of the pastry with water.
• Using a smaller cutter, cut out the pie tops. Ensure top dough pieces are positioned correctly and that all edges are properly sealed. Make a small hole in the middle of the pastry “lid” to allow steam to escape.

• Roll out dough into a 2 mm thin rectangle. Cut pastry into 12 cm strips.
• Using a plain big nozzle pipe a mixture of apples, raisins, jam and Hudson & Knight instant custard onto every alternate pastry strip.
• Fold the empty strip over itself as illustrated.
• Using a sharp knife cut through the middle of the pastry, without cutting the edges.
• Moisten the sides of the piped strip.
• Unfold the cut pastry strip and place on top of the filled strips. Press down well. Decorate the edges as illustrated. Sprinkle with crystallised sugar prior to baking.
• When cool finish off with fondant and toasted almonds.