| 摘要 |
A dry, free-flowing pastry crust mix is prepared by temporarily firming a shortening composition to a penetration value in the range 50-120 mm/10, the shortening composition having an S.C.I. value of 12-17 at 70 DEG F., forming the temporarily firmed composition into pieces have their smallest dimension not exceeding 1/2 inch in such a manner that the crystalline structure is left intact, gently and grossly mixing these pieces with flour in a high hold-up continuous mixer for a time of 1-15 minutes until the largest shortening particles are of 1/32 -/ba1/2 inch diameter, and further mixing in a high intensity low hold-up continuous mixer for 1-15 seconds, until the mix comprises 10-50 wt. per cent. greased flour, 5-25 wt. per cent. shortening in the form of disorete pieces not exceeding 1/2 inch diameter, and substantially shortening-free flour. |
