Ensure frozen rolled pastry is not dropped as it will crack.

Thawed rolled pastry is unusable when dropped.

Once pastry is thawed, dust bench with flour, roll out the pastry plastic side up, cut the required length, remove the plastic and lightly dust the top surface with flour, cut into shapes and bake.

Brushing with egg wash will enhance the product when baked.

10kg rolls should be thawed 48hrs in cool room or 12hrs ambient (22ºC).

5kg rolls should be thawed 28hrs in cool room or 6hrs ambient (22ºC).

Keep frozen at –18ºC for up to 18 months. Refrigerate at 4ºC for 7 to 10 days.

Make sure the pastry is wrapped in the plastic sheet as it will prevent the pastry drying out.