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| Fat shortening is a white commercial fat which produces good results. The use of a mixture of fat is good for producing colour and texture: using butter increases the cost of the paste and therefore the selling price should reflect an all butter product. |
| Use fat at room temperature this will rub in well. Once the paste has formed, handle with care and bring the paste together to form a soft clear pastry, wrap and cool in the fridge until required. |
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| When made by machine, care needs to be taken in rubbing in the fat. If over mixing occurs before the water has been added, the paste will become crumbly and tough and of little use.Watch for the crumb occurring and the change of colour as the fat is broken down. |
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| Add water gradually and always stop the machine to test the texture of the paste, you can always add a little more liquid rather than adding more flour to tighten the paste for handling. Use only enough liquid to bind and bring the paste together, the more water the more liable it is to form gluten which will toughen the pastry. |
