Flours puff pastry

Butter is used in some, usually more expensive, bakery foods, and is prized for its flavor contribution. Fats are used in some products such as pie cmst, croissants, or puff pastry, up to 60%, based on flour. StabiHty of fats and oils in perishable items such as breads, cakes, or pastries is of no consequence because shelf life is so limited that rancidity does not occur. In cookies and crackers, however, stable fats must be used in the formula since prolonged shelf life could lead to product deterioration with fats that develop rancidity. 

Eggs. Eggs are not used much in breadmaking, except for specialty egg breads. Egg whites are occasionally used on the surface of hard roUs to impart a crispy cmst. Yeast-leavened sweet doughs or danish doughs often contain egg, up to 20%, based on flour, to achieve richness and to influence color and flavor. Some bakery foods, eg, sweet goods, croissants, and puff pastry, are often washed with egg wash (a mixture of egg and water or milk)... 

This is the flour that would go into the Chorleywood bread plants. It would be based on all EU wheat (in most years all English). The protein content would probably be 10.6 11.5%. This flour could also be used for making puff pastry. 

In the example a plant bakery was making puff pastry from the sort of all-EU bread flour normally used in a CBP bread plant. The puff pastry was used to make pies and sausage rolls. When the pie casings had been cut the scraps were re-rolled and recycled. 

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