Ingredients and Allergens Wheat Flour (Wheat, Calcium, Iron, Niacin, Thiamin), Vegetable Oil Blend (Palm & Rapeseed Oil), Raising Agents (E341(I), E500(Ii)), Salt For allergens see ingredients in "bold" and uppercase Handling and Cooking Storage Store in a cool dry place Best before end see back of pack Usage Dry mix: 1kg; Water: 440ml; Dough portions 57g: 25 Dry mix: Whole Bag 3.5kg; Water: 1540ml; Dough portions 57g: 87 Mixing instructions 1. Place the weighed out mix in the mixing bowl. 2. Select the beater mixing attachment. 3. On a slow speed blend in the water. 4. Mix for 1 minute on medium speed to form a smooth dough. Do not overmix. 5. Turn out dough onto a floured surface. Roll out pastry to 1/8" thickness. Baking instructions Bake at 204-216°C/420ºF/gas mark 6 time as necessary for filling used. Middleton tip For sweetened pastry, dissolve 60g granulated sugar in 440ml of water per 1kg of dry mix used. Shelf Dimensions Shelf Height 245 Shelf Width 166 Shelf Depth 126 Nutrition Typical Values 100g Per 57g portion as consumed Energy (KJ) 1838 728 Energy (kcal) 437 173 Fat (g) 14.8 5.9 of which Saturates (g) 5.4 2.1 Carbohydrate (g) 68 27 of which Sugars (g) 0.5 0.2 Fibre (g) 3.4 1.3 Protein (g) 7.7 3.0 Salt (g) 1.3 0.5
