Help need using pastry knife attachment
we are a small commercial kitchen that doesn't specialise in pastry.
i have bought a hobart 30qt mixer and have ordered a pastry knife attachment to suit.
we currently make use of a large mixer with a fixed dough hook to make our shortcrust. As this is not suitable we purchased the above.
i need assistance from anybody who uses a large mixer utilising a pastry knife in regards to the speed used etc when cutting the fat/flour also when incorporating the liquid. Also the benefits of shortening vs butter ( or combination)
our products are savoury tarts, pies and quiches.
many thanks Aaron