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FROLLABASE
- Short description: MIX FOR BUTTER SHORTCRUST PASTRY
- Product Code: 2126
- Packaging: Bag of 15 Kg
- Reward Points: 50
- Availability: Product available for online sale (see Terms & Conditions)
FROLLABASE is a carefully calibrated and balanced flour blend for producing all types of butter-based shortcrust pastry, suitable for both manual processing and depositor machines. It ensures consistently crumbly yet firm pastry.
FROLLABASE is easy to prepare—just mix it with eggs and margarine. The resulting dough is smooth and easy to work with.
RECIPE for depositor machines or immediate shaping:
- FROLLABASE: 1000 g
- Eggs and/or egg yolks: 120 g
- Cream margarine: 275-300 g
RECIPE with refrigeration before use:
- FROLLABASE: 1000 g
- Eggs and/or egg yolks: 150 g
- Cream margarine: 300-325 g
RECIPE for piped shortcrust pastry:
- FROLLABASE: 1000 g
- Eggs and/or egg yolks: 200 g
- Cream margarine: approx. 400 g
PREPARATION: Detailed on the label.
FROLLABASE INTEGRALE
BUTTER MIX FOR SHORTCRUST PASTRY WITH WHOLE GRAIN FLOURS (SOFT WHEAT, SPELT, DURUM WHEAT, BUCKWHEAT)
FROLLABASE CEREALI
BUTTER MIX FOR SHORTCRUST PASTRY AND COOKIES WITH CEREALS (OATS, RICE, BARLEY, SPELT, CORN)
Tags: FROLLABASE, shortcrust pastry mix, tart base mix, cookie dough, buttery pastry, easy pastry mix, crumbly shortcrust