FAQ | FREQUENTLY ASKED QUESTIONS

  1. What is the difference between the butter pastry and the puff pastry?

Butter pastry is made with real butter. Puff pastry is made with a blend of margarine and a pastry fat. The puff pastry also has a butter essence added to it.

  1. What pastry do you recommend?

We recommend that you buy the pastry that you usually eat, however the butter pastry is extremely popular as it contains real butter, so it gives you a more superior taste and quality.

  1. What causes the pastry not to puff ?

There are a few reasons for this.

  • Breaking the cold chain ie. driving around for a long period of time, thereby allowing the pastry to thaw, and then refreezing the pastry. This will also cause the ready cut bases to stick to each other.
  • Egg washing the pastry immediately after filing it and then freezing. Egg is a binder and when applied to soft pastry, it penetrates into the pastry layers and does not allow the pastry to puff. Egg wash your frozen pastry and bake from frozen.
  • Faulty oven
  • Baking at the incorrect temperature (bake at 180 degrees for approximately 30 – 40 minutes or until golden brown)
  • Not baking in a pre heated oven.

 

  1. Whats the best way to prepare samosas and springrolls?

Fry from frozen in low to medium heated oil (140 degrees) until golden brown.

 

  1. Whats the best way to prepare halfmoons?

Fry from frozen (160 degrees). The oil must be pre heated for halfmoons to prevent them from bursting open. Do not over crowd your fryer or pot when frying halfmoons. If fried in cold oil, the dough will draw in the oil and halfmoons will become oily and soggy.