All About Pastry 2017-08-08T17:44:14+00:00


You could say we know a thing or two about good pastry.

Over the last 85 years, we’ve created, shaped and rolled puff pastry and shortcrust pastry to all kinds of different requirements and recipes.
We love a challenge, so if you have an idea for a new product range, or want to develop a new recipe for your consumers, come and talk to us about it.

We work best when we work in partnership, and we offer hands-on support from the research stage right through to how the final product will be enjoyed by your customers.

What is Puff Pastry?

Puff pastry is a light pastry that ‘puffs’ on baking to create visible layers. It’s made by mixing flour, water and margarine into a dough and creating layers of dough and fat by lamination. Bells Professional puff pastry products can also be enriched with butter, or made to an all-butter recipe.

Our puff pastry products are commonly used to make pies, sausage rolls, encroutes, wellingtons, bakes, parcels, pithiviers and much more!

We can make puff pastry using either the ‘Scotch method’ or the ‘French method’.

What is the Scotch Method?

The pastry is made by creating a base dough from a soft fat, flour and water. A harder fat is then evenly mixed through the base dough. The resulting dough is then rolled, laminated and folded, resulting in a high performing baking puff pastry with a consistently even rise.

What is the French Method?

Using the French method, the base dough is created from a soft fat, flour and water. The dough is then rolled and fat is applied to the dough as it is folded and laminated to create the layers. This produces a light, flaky and rich puff pastry.

What is Butter Enriched Puff Pastry?

Butter enriched puff pastry can be made using either the Scotch or French method, with butter being added to the fat when mixing the dough. This creates a golden yellow pastry with a distinct buttery aroma. This is a great way of adding a rich buttery taste and texture.

What is All Butter Puff Pastry?

This can be made using the Scotch or French method, with butter being the only fat used throughout. This is a fantastic way of adding a rich, premium taste and texture to your puff pastry.

What is Shortcrust Pastry?

Shortcrust pastry is more biscuit-like, and doesn’t rise when it’s baked. This makes it ideal for sweet and savoury products such as quiches, tarts and pies. Bells Professional shortcrust pastry can be made to many different recipes, including all-butter, butter enriched, sweetened and low sodium.



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