Jus-Rol shortcrust pastry blocks
£2.50 (25p per 100g)
|Typical values||Per 100g||Per portion (50g)|
|- Saturates||11.8g||5.9 g|
|- Sugars||1.8g||0.9 g|
|%*. *Reference intake of an average adult (8400kJ/2000kcal)|
Wheat Flour (contains Calcium Carbonate, Niacin, Iron, Thiamine), Vegetable Oil (Palm, Rapeseed in Varying Proportions), Water, Margarine (Vegetable Oil (Palm, Rapeseed in varying proportions), Water, Salt, Emulsifier: Mono- and Diglycerides of Fatty Acids), Sugar, Salt
Allergy Advice: For allergens, see ingredients in bold
Preparation & Storage
- Preparing your Pastry Ensure that the pastry is thoroughly defrosted before use. 1. There are two blocks in this pack. Separate and defrost as required. 2. Wrap the pastry in clingfilm and thaw overnight in your fridge, then stand at room temperature for 30 minutes before using. Alternatively, thaw at room temperature for approx. 2 1/2hours. 3. Lightly flour both the work surface and pastry before rolling out to your required thickness. 4. Allow to stand for 5 minutes to help reduce shrinkage. 5. Bake in a preheated oven at 220°C (180°C for fan assisted ovens)/Gas Mark 6, or at the temperature required in your recipe. Room Temperature = Ready Allowing your pastry to rest at room temperature before using makes it much more supple and less likely to crack or break when handling. Stand and Deliver Once you have finished rolling, let your pastry stand for a moment to allow for a little shrinkage. That will reduce shrinkage during cooking and you'll enjoy perfect results.
Keep frozen at -18°C.…Do not refreeze once defrosted.…Once defrosted use within 24 hours.
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