| 摘要 |
A fully-baked, shelf-stable pastry shell having a moisture content of less than about 4%, and comprising on a dry weight basis: from about 50 to about 85% flour; from about 10 to about 45% fat, containing antioxidant in an amount effective to maintain product taste for at least six months of storage; and glycerine in an amount, up to about 5%, which is effective to maintain a resilient, flaky texture for at least six months storage. |
