Solutions to common pastry making problems




Problems Causes Solutions
Poor lift Flour too weak Use a stronger flour
Oven too cold Bake at 230°C (450°F)
Over dusting Brush flour from pastry during turning
Dough too soft Dough should be same consistency as EOI Flex, EOI Pastrex or Perfex Ready Bits
Breakdown of laminations Reduce thickness of pastry slowly through pastry brake.
Too much lift Insufficient turns Check the turns by marking paste after each turn
Oven too hot Bake at 230°C (450°F).
Greasy pastry (evidence of fat on tray after baking) Margarine harder than dough Use EOI Flex, EOI Pastrex or EOI Perfex Ready Bits at 20°C.
Insufficient turns Plasticise before use if necessary.
Check the turns by marking paste after each turn.
Toppling during baking Careless folding of pastry Keep sides straight and corners square whilst turning to ensure good laminations.
Insufficient resting between turns Give longer resting periods.
Insufficient rest before baking Check the turns by marking paste after each turn.
Shrinkage during baking Oven too hot Bake at 230°C (450°F).
Insufficient resting between turns Give longer resting periods.
Insufficient rest before baking Allow 1 hours rest before baking.
Too much scrap pastry Reduce pastry scrap to 10-15% of rework.

DO NOT refrigerate margarines.
For best results store at 20°C

Suitable for the following products:

Shortex 12.5kg

Traditional vanilla flavour margarine for all short pastry, sweet crust and quiche bases.

Flex Ready Bits Hard 15kg

Premium hard grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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