{"id":4973,"date":"2022-11-16T11:08:23","date_gmt":"2022-11-16T10:08:23","guid":{"rendered":"https:\/\/gelatitalia.it\/?p=4973"},"modified":"2022-11-16T11:08:23","modified_gmt":"2022-11-16T10:08:23","slug":"how-to-use-shortcrust-pastry-mixes-for-your-patisseries","status":"publish","type":"post","link":"https:\/\/gelatitalia.it\/en\/2022\/11\/how-to-use-shortcrust-pastry-mixes-for-your-patisseries\/","title":{"rendered":"How To Use Shortcrust Pastry Mixes For Your Patisseries"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-bottom:3%;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_6 1_6 fusion-one-sixth fusion-column-first fusion-no-small-visibility\" style=\"--awb-bg-size:cover;--awb-margin-top:0px;--awb-margin-bottom:10px;width:16.666666666667%;width:calc(16.666666666667% - ( ( 0% + 4% ) * 0.16666666666667 ) );margin-right: 0%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_2_3 2_3 fusion-two-third\" style=\"--awb-bg-size:cover;--awb-margin-top:2%;width:66.666666666667%;width:calc(66.666666666667% - ( ( 0% + 4% ) * 0.66666666666667 ) );margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-six\" style=\"--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:15px;--awb-margin-left-small:0px;\"><h6 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:12;--minFontSize:12;line-height:1.5;\"><\/h6><\/div><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-one\" style=\"--awb-margin-top-small:10px;--awb-margin-right-small:0px;--awb-margin-bottom-small:15px;--awb-margin-left-small:0px;\"><h1 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:48;line-height:1.2;\">How To Use Shortcrust Pastry Mixes For Your Patisseries<\/h1><\/div><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p><strong>Shortcrust pastry<\/strong> is one of the most common, yet most complex bases used by bakers. Every now and then, you must have happened to buy yourself a tart or cake, sink your teeth into it or slice it and see it crumble down into an avalanche of pieces.<\/p>\n<p>Even a tiny mistake can indeed jeopardize the texture of shortcrust pastry and turn the hopeful faces of your customers into very disappointed ones. Shortcrust pastry powder mixes help you achieve the perfect result and keep it the same over time, all the while saving <strong>extra time for you to unleash your creativity<\/strong>. Read through this month\u2019s column to discover more.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_6 1_6 fusion-one-sixth fusion-column-last fusion-no-small-visibility\" style=\"--awb-bg-size:cover;--awb-margin-top:0px;--awb-margin-bottom:10px;width:16.666666666667%;width:calc(16.666666666667% - ( ( 0% + 4% ) * 0.16666666666667 ) );\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last fusion-column-inner-bg-wrapper\" style=\"--awb-inner-bg-image:url(&#039;https:\/\/gelatitalia.it\/wp-content\/uploads\/2022\/11\/frolla_crema_1200x628.jpg&#039;);--awb-inner-bg-size:cover;--awb-box-shadow: 0px 0px #f0edf5;;--awb-margin-top:0px;--awb-margin-bottom:0px;\"><span class=\"fusion-column-inner-bg hover-type-zoomin\"><span class=\"fusion-column-anchor\"><span class=\"fusion-column-inner-bg-image\"><\/span><\/span><\/span><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy fusion-empty-column-bg-image fusion-column-has-bg-image\" data-bg-url=\"https:\/\/gelatitalia.it\/wp-content\/uploads\/2022\/11\/frolla_crema_1200x628.jpg\"><img decoding=\"async\" class=\"fusion-empty-dims-img-placeholder\" aria-label=\"frolla_crema_1200x628\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27628%27%20viewBox%3D%270%200%201200%20628%27%3E%3Crect%20width%3D%271200%27%20height%3D%27628%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\"><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-3 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-padding-top:4%;--awb-padding-right:6%;--awb-padding-bottom:4%;--awb-padding-left:6%;--awb-bg-size:cover;--awb-border-color:#ececed;--awb-border-top:1px;--awb-border-right:1px;--awb-border-bottom:1px;--awb-border-left:1px;--awb-border-style:solid;--awb-margin-top:0px;--awb-margin-bottom:0px;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-title title fusion-title-3 sep-underline sep-solid fusion-title-text fusion-title-size-six\" style=\"--awb-margin-bottom:6%;--awb-margin-right-small:0px;--awb-margin-bottom-small:6%;--awb-margin-left-small:0px;--awb-sep-color:#f6f6f6;\"><h6 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:12;--minFontSize:12;line-height:1.5;\">November 16, 2022<\/h6><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><h2>Why Is It So Hard To Make A Good Shortcrust Pastry?<\/h2>\n<p>The basic ingredients of <strong>fresh shortcrust pastry <\/strong>are eggs, butter, sugar and flour. There also exist egg-free variants and versions where butter is replaced with vegetable oil. Some bakers also like to experiment with flour and flavorings, the most common among the latter being cocoa, which naturally provides shortcrust pastry with a distinctive color, smell and taste; the tricky thing here is to avoid putting too much of it in the mix, getting <strong>too bitter notes that it\u2019s hard to compensate <\/strong>except by recurring to rather sweet fillings for your pastry.<\/p>\n<p>In addition to this, depending on the processing method you employ you can get <strong>different degrees of softness and dustiness for your pastry. <\/strong>All the same, the process is never short, considering that you necessarily need to allow some time for the pastry dough to set. Moreover, working with such a small amount of ingredients, you have to select them carefully to get a qualitative shortcrust pastry.<\/p>\n<h2>What\u2019s The Difference Between Shortcrust Pastry Mixes &amp; Fresh Shortcrust Pastry?<\/h2>\n<p>In a shortcrust pastry mix, all the ingredients are carefully balanced out and mixed so to ensure <strong>perfect final texture, crumbliness and sweetness<\/strong>. Gelatitalia\u2019s mixes come with an exclusive recipe to guide you through the preparation process: the only extra ingredients you will need are butter, water and eggs. In our catalog you will also find a <strong>gluten-free shortcrust pastry mix <\/strong>to help you meet the needs of a wider customer base.<\/p>\n<p>Using mixes is simpler and quicker and it helps you <strong>reproduce your cakes and pastries with the exact same features and quality over time. <\/strong>Our <a href=\"https:\/\/gelatitalia.it\/en\/prodotti\/products-for-bakeries\/mixes-for-baked-goods\/\">shortcrust pastry mixes<\/a> employ top-notch raw ingredients that we process in a way that keeps all their sensory attributes perfectly intact and <strong>extends their shelf-life<\/strong>. Each Gelatitalia box contains 6 envelops with an expiration date that is due at least 12 months from the moment you receive your parcel.<\/p>\n<h2>How To Use Shortcrust Pastry For Your Cakes &amp; Patisseries<\/h2>\n<p>Stocking up on shortcrust pastry mixes can be a way for you to start <strong>expanding and outbranching your business without taking too many risks. <\/strong>Less time to dedicate to baking means more time to commit yourself to creativity. Using shortcrust pastry you can create a great deal of desserts ranging from plain cookies and traditional desserts to more alternative products.<\/p>\n<p>Are you straining at the leash to get started? 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