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Puff Pastry Gluten Free Using Singlupan


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Gluten Free Puff Pastry Using IREKS Singlupan

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  • Mixing time: 3 minutes, medium speed  (mixer with kneading hook)

  • Dough temperature: 27° C – 30° C

  • Laminate the dough with 25 % fat on dough weight with three simple turns. Roll the dough to a machine thickness of 4.

Delivery across
UK & Ireland