Pastry Level 3

• Catering
• Further Education (Key Stage 5)

Pastry Level 3

What specifics can you remember about puff pastry ?

Maths task from Tuesday 

  Maths Task

560g Strong Flour

300ml Cold Water

10g salt

10ml vinegar

60g melted butter.

500 g Unsalted Butter – laminating butter

Laminating butter 1kg = £17.50p

Salt = £1.80 per kg

Strong flour = £1.30 per kg

White wine vinegar £2.00 per 350ml

Butter = £1.80 g per 250g

Labour = £8.60 per hour

Calculations - Just roll = £3.58 per kg 

1. Strong Flour:

o 560g = 0.56 kg

o Cost: 0.56 kg×£1.30/kg=£0.730.56  £0.730.56kg×£1.30/kg=£0.73

Laminating butter  £17.50pdivided by 2 = £8.75

3. Salt:

o 10g = 0.01 kg

 £0.0180.01kg×£1.80/kg=£0.018

4. White Wine Vinegar:

o 10ml = 0.01 L

 £0.05710.01L×£5.71/L=£0.0571

5. Melted Butter:

o 60g = 0.06 kg

 £0.4320.06kg×£7.20/kg=£0.432

Total Cost Calculation £9.98

1 hours labour =costs  £8.60  =£18.58

• Salt: £0.018

Laminating butter =

Strudel dough  

680g Strong Flour

3 Whole Eggs

3Egg Yolks

3 tblspns Oil

 7g Salt

Cold Water – Make up to 450ml

Free-standing Table (i.e. not against a wall)

Method: 1. Sieve the flour onto paper, transfer to Hobart bowl

 2. In the measuring jug, put the Whole Eggs, Egg Yolks, Oil and Salt, then make up to 575ml mark with cold water.

 3. Add all the liquid to the flour and using the Hook attachment, mix to a smooth dough.