Pastry, puff, butter, commercial, raw

Uncooked pastry purchased ready-to-cook from supermarkets. Pastry may be sold in thin sheets or in blocks that need to be rolled. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, butter, salt, citric acid and preservative.

The majority of nutrients were derived from a composite sample of puff pastry purchased in Adelaide in around 1985. Dietary fibre, ATOC, pyridoxine, pantothenate and biotin were determined from a composite sample of 8 purchases of 3 brands of pastry in Adelaide supermarkets in July 1993. Cu, Mn, P, Se, S and F were imputed from baked puff pastry after adjusting for moisture changes on baking. Fatty acids, I, Ca, K, Na and folate were determined in a composite sample of 6 purchases of pastry (2x Savings, 4x Pampas) in Melbourne in February 2006. Retinol and cholesterol were estimated based on proportion of butter. Note low sum of proximates - data should be used with caution.