Stephane

Hi Smithy No, nothing has changed, but as Carltonb is saying, some things may slightly change. Sometimes, there are more pieces of sauce or meat than other times. BUt I've tried it with the fresh mixed and rolled pastry as well. Clueless... ** We use the same fats, and we also use summer/winter formulations. But I have no idea if the first few batches were summer or winter. Currently we use winter formulation. That may be the trick...

Hallo all!! I am working in a pie factory. We have a lot of pastry pieces that we need to through away because they are 'dirty'. They contain pieces of meat, spices or what the case may be. I successfully deep fried the bits of pastry and added some spices. What a wonderful snack! I did it a lot when I was a child. You cant stop eating these stuff!! I also packed these bits in bags and heat sealed it. And it is keeping very well. after 3 months, still crunchy right through. Suddenly, now, every time I am trying to do it, it is still soft and moist inside. This makes it soggy when packed. I've tried to change the temperature of the oil, the time of frying, and pre-prep. Fried it from frozen, from fresh... i can't find the problem! I also still use the same oil as what I started with (sunflower oil) Can someone please help?