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IMPORTANT DOUGH MIXING INFORMATION
COMTEC equipment forms crust exactly to size. Dough mixing errors may result in deformed
shells.
BE CAREFUL WHEN USING ALL PURPOSE, BREAD FLOUR (H & R FLOUR), INSTEAD OF
PASTRY FLOUR. Bread flour is stronger-it has more gluten. If bread flour is used, the shortening
should be raised to 75% to 80% of the weight of the flour. Do not rest the dough for more than an
hour. Do not store the dough; use all of it in crust production. If stored, the dough gets stronger
and increases the possibility of crust shrinkage.
BEWARE OF EXCESS WATER IN PIE DOUGH. Pie dough formula for rolled and sheeted crust
include extra water to cope with dusting flour and scrap dough recovery. The Comtec crusts
system includes neither scrap dough recovery nor dusting flour, so excess water leads to tougher
dough and shrinkage problems. Water should be no more than 25% of the weight of the flour. A
typical recipe:
24 lb. Pastry Flour
16 lb. Shortening
6 lb Water
1 lb Sugar
½ lb Salt
PIE DOUGH SHOULD BE "SHORT TIME DOUGH"- BEWARE OF OVERMIXING.
COMTEC RECOMMENDS USING ONE OF THE FOLLOWING TWO MIXING METHODS:
METHOD A:
1. Place 1/2 of the flour in the bottom of the mixer bowl. Add all the shortening, broken into a
number of pieces.
2. Use the cake paddle or flat beater at #1 speed setting on a "Hobart" type mixer. Start the mixer.
Mix until shortening and flour are thoroughly blended smooth. Stop the mixer and add the balance
of the flour. Start the mixer and blend until white of new flour can no longer be seen (15 seconds
max). Stop mixer.
3. Add the water, with the balance of the ingredients (sugar, salt, conditioner, etc. in solution)
directly into the middle of the mixer bowl.
4. Start the mixer and count the turns of the socket or orbiter the paddle is inserted into. Twenty
(20) turns. Stop the mixer, feel dough. If slimy, give an additional 3 to 5 turns. Stop the mixer.
5. Rest the dough mixture on a sheet pan at room temperature for at least one half (1/2) hour.
Additional rest time can be done under refrigeration. Dough is ready when a handful can be
gripped and released cleanly without any sticking to hand.
METHOD B
1. All ingredients at room temperature. Place all the flour in the bottom of the mixer bowl. Salt and
sugar can be worked in at this time or added to the water. Add all the shortening, broken into a
number of pieces.
2. Use a cake paddle at the #1 speed on a "Hobart" type mixer. Start the mixer. Mix until
shortening is broken down to "Streusel" size, just before the mix goes from white to gray in color.
Stop the mixer. Add water as described in Method A, follow steps 3, 4, and 5.
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