Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singlupan (Gluten Free)
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0.5 kg 1 lbs 2 oz kg Sugar Tate & Lyle Gran (Cane)
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0.5 L 2.1 cups Olympic Vegetable Oil - delisted
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0.2 kg 0 lbs 7 oz kg Salt
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0.6 kg 1 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
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7 L 29.4 cups Water
Gluten Free Puff Pastry Using IREKS Singlupan
Method
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Mixing time: 3 minutes, medium speed (mixer with kneading hook)
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Dough temperature: 27° C – 30° C
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Laminate the dough with 25 % fat on dough weight with three simple turns. Roll the dough to a machine thickness of 4.
