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Short Crust Pastry (Jus-Rol)
Code
200321S
VAT: 0.00%
Brand: Jus-Rol
Frozen, uncooked shortcrustpastry blocks wrapped in printed film and packed into printed corrugated board outer cases.
Contains
Cereal, Gluten
Does Not Contain
Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame, Sulphur Dioxide, Soya
Suitable for
Vegetarians, Vegan
Storage Instructions
KEEP FROZEN AT -18°C. DO 0T REFREEZE ONCE DEFROSTED. ONCE DEFROSTED USE WITHIN 24 HOURS.
Directions For Use
Ensure the pastry is thoroughly defrosted before use.
1. Remove required amount of blocks from outer packaging and defrost at room temperature for at least 2&½ hours before use. Alternatively, defrost overnight in a refrigerator and then stand at room temperature for at least 1 hour before use.
2. After defrosting the pastry should be cool and flexible.
3. Cut the block into 2 2. Lightly flour both the work surface and the pastry. Roll out each piece to the desired thickness (about 3 - 4mm is recommended). Allow the sheet to stand for 5 minutes to help reduce shrinkage. If the pastry is difficult to roll out it may still be too cold and must be left to defrost longer.
4. Bake in a preheated oven at 200ºC/400ºF/Gas Mark 6 or at the temperature required by your recipe.
For best results for hand rolling cut the block into 2 2 and roll out each separately. Each half rolls to approximately 50cm x 38cm. Alternatively the whole block can be rolled down to a sheet of approximately 70cm x 50cm. If you have mechanical rolling equipment the sheet will roll down to approximately 120cm x 30cm. As a guide, depending on the size of sheet used and its final thickness, each block will yield the approximate quantities of pastry items listed below.
1. Remove required amount of blocks from outer packaging and defrost at room temperature for at least 2&½ hours before use. Alternatively, defrost overnight in a refrigerator and then stand at room temperature for at least 1 hour before use.
2. After defrosting the pastry should be cool and flexible.
3. Cut the block into 2 2. Lightly flour both the work surface and the pastry. Roll out each piece to the desired thickness (about 3 - 4mm is recommended). Allow the sheet to stand for 5 minutes to help reduce shrinkage. If the pastry is difficult to roll out it may still be too cold and must be left to defrost longer.
4. Bake in a preheated oven at 200ºC/400ºF/Gas Mark 6 or at the temperature required by your recipe.
For best results for hand rolling cut the block into 2 2 and roll out each separately. Each half rolls to approximately 50cm x 38cm. Alternatively the whole block can be rolled down to a sheet of approximately 70cm x 50cm. If you have mechanical rolling equipment the sheet will roll down to approximately 120cm x 30cm. As a guide, depending on the size of sheet used and its final thickness, each block will yield the approximate quantities of pastry items listed below.
Product Ingredients
WHEAT flour, vegetable oils and fats (palm, rapeseed), water, sugar, salt, emulsifier (mono- and diglycerides of fatty acids), flour treatment agent (ascorbic acid).
Typical Values per 100g/ml
Based on a reference intake of an average adult (8400kJ/2000kCal) diet
Energy
423 kcal / 1767 kJ
Fat
25 g
of which saturates
10.2 g
Carbohydrates
43.1 g
of which sugars
1.5 g
Fibre
1.3 g
Protein
5.8 g
Salt
0.68 g
All product information is correct at time of upload. Information may change so please check the packaging before use.
If allergen information is not presented here, please obtain it from the product packaging or speak with our QA Department.