EOI Wholemeal Premium Pie Bottom Pastry
This specialty recipe produces a thin pie bottom that will not stick or shrink. Handles well and reheats well and retains its short eating qualities. This quantity is suitable for a 20 litre bowl.
Group 1
-
g/ml:
2000
70
50
1000 -
Ingredients
Wholemeal 90/10 flour
Salt
Milk powder
EOI Vegetable Duo or EOI Duo -
Method:
Use dough hook and low speed. Rub together Group 1 until EOI Vegetable Duo or EOI Duo is well distributed.
Group 2
-
g/ml:
1700 -
Ingredients
Water -
Method:
Add Group 2 and mix well to a clear dough.
Group 3
-
g/ml:
2000
50 -
Ingredients
Bakers flour
Baking powder -
Method:
Add Group 3 and mix to a smooth dough.
-
g/ml:
6870 -
Ingredients
Total Weight -
Method:
Additional Information:
Point of importance:
1. This dough does not require any turns and can be used straight from the machine.
2. Soft flour will improve eating quality.
3. The key to good pie bottom mixing is to stop gluten development, so ensure Group 1 is thoroughly mixed to a crumbly consistency.
Usage advantages:
1. Excellent performance during rolling – can be rolled thinner.
2. Great side wall structure.
3. Superior bake and reheat properties.
4. Clean non-greasy mouth feel.
5. Non-sticky – use less flour while sheeting.
And use either:
EOI Vegetable Duo or Traditional Duo
Duo Vegetable 12kg
Vegetable shortening specially developed for premium quality, pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Duo 12kg
High quality shortening plasticised for pie base and quiche.
