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Krisbite A blend of golden maize and wheat milled to produce an ideal short pastry flour that requires minimum resting. The rich golden colour enhances the appearance of the pastry. Advantages of Krisbite An attractive bloom on the finished pastry as opposed to the grey appearance of ordinary flours. Addition of colour is unnecessary due to the natural golden colour. A consistent colour is produced eliminating operator error. Crisp, short eating properties are produced with the possibility of up to 10% fat reduction in certain recipes. The use of chemical relaxants can be omitted and the dough processed immediately after mixing. Better machinability with no shrinkage reducing plant problems. Better resistance to moisture from fillings. Sweet Paste Using a dough hook, mix until it forms a paste. Dissolve sugar in water. Mix with dough from stage one. For pie paste, replace margarine with lard and remove the sugar. (See over for Krisbite Shortbread Recipe).
Shortbread Blend the cake margarine and sugar together on slow speed. Add the flour and blend into a dough on slow speed. Scale into moulds as desired, (3 kg) per 30 x 18 inch baking sheet. Bake at 380 - 400 °F (193 - 205 °C) according to size. Cut sheets into fingers and dredge with caster sugar while warm.
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