Category: Bakery & Confectionery · Karachi Commercial Culinary Guide

The Baker's Moisture Problem

Puff pastry collapses when raw chicken filling releases water during baking. Fresh Poultry's double-ground fine chicken mince contains zero injected brine, allowing bakery chefs to cook dry, seasoned keema that keeps puff pastry layers tall, crisp, and flaky for over 12 hours on display counters.