Doughs and masses
Crispy pastries
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 360 g
cream 65 g flour 65 g strength 40 g Parmesan 7 g salt 1 g pepper |
Recipe preparation
(1) Stir all the ingredients together. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) When needed, pacotize® twice, spread thinly on wrapping paper and bake at 210 °C for approx. 5 minutes.
Tip: Before baking with e. g. B. Sprinkle Parmesan and paprika powder or refine the dough with spinach or herbal concentrate.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no