1.Defrosting: Take out the dough from frozen room (-18°C). Place it in a pan and thaw until it becomes soft inside (about 5°C). You can choose either to thaw at room temperature for 1-2 hours or thaw in refrigerator (0°C-5°C) overnight. Notes: Once the dough has thawed, it can’t be frozen and thawed again.
2. Fermentation: Place thawed dough in the proofer with temperature 30°C and humidity 75% to rise. It takes approximately 60 to 90 minutes until the dough at least doubles its original size.
3. Baking: After fermentation, brush the puff pastry with egg wash or top it with fruits and other ingredients. Bake the puff pastry at 200°C-220°C for 8- 12 minutes until crust is nicely browned depending on your personal preference. Storage: Frozen at -18°C Transport: Cold Chain Shelf life: 12 months
4).Advantage:It’s very easy to make delicate, flaky and multi- layered puff pastry with the dough