FREQUENTLY ASKED QUESTIONS
Q: Do your products contain MSG?
Q: Do you use preservatives?No MSG is used in the production of Mark-Crest Foods Products with the exception of Mini Mushroom Puffs.
Yes, preservatives are used to maintain freshness.
Q: Do you use Lard in your products?
Mark-Crest Foods does not use Lard in the production of its food products. We only use shortening made with Canola oil. The one exception to this is the 9" pie tops (code #’s M104 and M105)
Q: Are your products Kosher?
Mark-Crest Foods does not produce Kosher products. However, with the exception of our 9" pie tops, all products are to Kosher standards.
Q: What is the shelf life of your products.
All products produced in our facility have a six month shelf life (while frozen) from the production date. You will find this date stamped on the side of the box.
Q: How do I bake my hors d’oeuvres?
Q: How do I use a puff-pastry sheet?Place frozen product on baking pan. Beat a whole egg and brush mixture on pastry with pastry brush. Let thaw in warm room for 15 min or until pastry is tacky to touch. Pre heat oven to 400 degrees. Bake for 25-30 min. or until golden brown.
Place puff-pastry sheet in warm room for 30 min. or until pliable. Place filling on sheet. Fold over sheet. Note: wherever the edges are folded onto each other, moisten with water for better adhesion. Beat one whole egg and brush on top with pastry brush. Place finished product in pre heated 400 degree oven and bake 25- 35 min. or until golden brown. Baking time varies depending on size of finished product.
Q: What if my puff-pastry does not rise?
If you are using a household oven and the oven temperature is right, try turning up your oven temp 25 degrees. Sometimes these oven’s thermostats are not accurate.
Q: What do I do if my pie is baked on top
and
the bottom
is still doughy?
Try using a lower rack to get more bottom heat. Alternatively, cover the top of your pie with tin foil when the desired color is reached and continue to bake. The foil will stop the top from getting darker.
Q: Do the meat products contain raw
or cooked meat?
Our sausage rolls (3.5 oz. and mini's) use raw grade A ground beef. All other products use pre cooked meat fillings. Always thoroughly bake meat products to ensure consumer safety.
Q: What is the difference between the
various doughs?
Non-sweet pastry doughs
This is our standard pie crust. It is used specifically for pressing into our foil containers. This pastry is crisp with a very tight flake.
Sweet pastry dough
This pastry dough is similar to short bread cookies. Like the non-sweet pastry it is formulated for pressing into the foil containers.
1066 dough
T
his pastry dough is a typical European quiche crust. Thin and crispy, it is available in many different pre cut rounds for thawing and lining your own pie plates.Short Flake
This pastry dough is a flaky crust used for making pies as well as pocketed products such as turnovers or Jamaican patties. Very flexible when thawed, it can be easily manipulated into many different shapes. Often used to top our regular pie shells.
B.G. Dough
This dough is similar to short flake dough though a little flakier. A very high end product it is used for the very finest products. Often our customers like to use this pastry for the top of their pies for the very best finish.
Puff Pastry
This dough is a laminated and layered pastry used for
many different products. It can be used for patty shells like those used in
Chicken a la King or as a pocket for
products such as Beef Wellington. This pastry is most well known for its use in strudel making.