Dietary Specials shortcrust pastry
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Maize Starch, Margarine: ^Palm Oil, Rapeseed Oil, Water, Emulsifiers: (Mono- and Diglycerides of Fatty Acids, Esters of Fatty Acids, Polyglycol), Salt, Antioxidant: (Ascorbyl Palmitate, Extracts of Tocopherols), Aroma, Acidity Regulator: (Citric Acid), Colour: (Beta-Carotene)], Lard, Rice Flour, Water, Pasteurised Whole Egg, Glucose, Whey Powder (Milk), Potato Starch, Thickeners: (Guar Gum, Xanthan Gum), Raising Agents: (Disodium Diphosphate, Sodium Bicarbonate), Salt
Allergy Advice: For allergens, see ingredients in bold
|Typical values||100 g||200 g = 1 pastry|
|- Saturates||10g||20 g|
|- Sugars||0g||0.2 g|
% RI** per 200 g. **RI = Reference intake of an average adult (8400kJ/2000kcal)
Defrost pastry required thoroughly, preferably in a refrigerator.Remove all packaging and knead pastry on a surface dusted with gluten-free mix for approximately 2 minutes until it is soft and pliable. Kneading helps prevent surface cracking and gives a better result.Roll out the pastry and prepare as required. Bake according to recipe using a shortcrust pastry: for small tarts 200�C/ 180�C Fan/ Gas Mark 6, plated pies 190�C / 170�C Fan / Gas Mark 5.
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