Shortcrust Extra

Shortcrust Extra is a unique mix for the production of all kinds of shortcrust pies.

Thanks to the perfect selection of ingredients in the right proportions, we have created a high-quality mix that will satisfy the tastes of your customers. Shortcrust Extra does not contain any artificial colorings, which ensures home-made pies and tarts taste so loved by consumers.

Receptury:

Shortcrust pastry “standard”
Shortcrust pastry “perfect”
Shortcrust cookies
Shortcrust-yeast croissants
Shortcrust cookies a'la zebra

Available for download in the product card.

Shortcrust pastry “standard”

*Ingredients*	Ingredients [g]
Mix	1 000
Eggs	50

Method:

All ingredients should be mixed at low speed to a uniform consistency, depending on the consistency of the margarine and the type of mixer for about 3-4 minutes. Thus prepared shortcrust pastry is ready for use. The pastry wrapped in plastic wrap or placed in a closed container can be stored in a cold store or freezer and later used without loss of quality.

The temperature and time of baking: depends on the type of finished product.

Shortcrust pastry “perfect”

*Ingredients*	Ingredients [g]
Mix	1 000
Puffy Pasty	150
Margarine 80%	150
Eggs	125

Method:

As in the case of shortcrust "standard"

Shortcrust cookies

*Ingredients*	Ingredients [g]
Wheat flour 500	300
Margarine 80%	300
Mix	100
Sugar	100
Eggs	50

Method:

Beat the margarine with sugar and eggs into a fluffy mass. Add flour and Brittle Extra mix and mix manually to obtain a uniform mass. Put on a tray in any shape. It can be finished with non-melted sugar or marmalade.

Baking temperature: 170-210°C

Baking time: 10-15 minutes to get a ruddy color

Shortcrust-yeast croissants

*Ingredients*	Ingredients [g]
Mix	500
Wheat flour	500
Water	250
Margarine 80%	200
Sugar	100
Eggs	100
Yeast	60

Method:

All ingredients should be mixed to a uniform consistency for about 3 minutes at slow speed and another 3 minutes at medium speed. Leave the pastry to rest for about 10 minutes. After this time, roll to the desired thickness and form croissants. Allow fermentation at 35 °C and 80% air humidity for approx. 30-40 minutes. Then spread the croissants with egg whites and bake.

Baking temperature: 170-210°C

Baking time: 10-15 minutes to get a ruddy color

Shortcrust cookies a'la zebra

*Ingredients*	Ingredients [g]
Mix	1 000
Margarine	450
Eggs	50
Cocoa	25

Method:

Mix the mix, margarine and eggs at medium speed to a uniform consistency. Divide the pastry into two equal parts and add cocoa to one of them and then mix until the color is uniform. Roll the both portions to the same thickness, spread with egg whites, put on each other and roll up. Place such prepared pastry in the fridge for about an hour. Cut the cooled rolls of pastry into rings about 1 cm thick, spread with egg whites and bake.

Baking temperature: 170-210°C

Baking time: 15-20 minutes

Gallery

Files to download

Product card