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Description
mix in powder for the production of puff pastry dough. The finished products have an exceptionally high volume associated with delicate, flaky and uniform structure.
Directions for use
GRANSFOGLIA__________________ 1000 g
water________________________ 450-500 g
Mix for 5-10 minutes and develop to a smooth dough. Let rest for 10 minutes and roll out at 1-2 mm thickness. Put on the dough 700 g of SFOIL MARGARINE, cover, seal well the ends and proceed with the desired levelling and folding operations.
