Shortcrust Pastry Texture Case Study
Dough was pressed into standard sized container to maximise reproducibility.
• Upper and lower limits for variables established
• Troubleshooting check list formed to rectify out of spec dough
• Quality standards set for good and bad dough
• Reduced product wastage due to out of spec dough reaching production line
Find out more information at Pastry Dough Hardness Case Study