Pasta Challenge Tips & Recipe

Following the amazing response to our Victorian team’s Pasta Challenge, we call our MAURI followers to join in! To give you a kick-start, here are the teams tips and a recipe for fresh semolina pasta.


The team had a number of tips to share from their pasta adventures:

  • I found when making Gnocchi, it is best to steam the potatoes not boil so you don’t get too much moisture in them.
  • When making spaghetti, make sure you dust with flour after final thickness is achieved to stop it sticking together and becoming a big clump.
  • It’s not as difficult as it sounds/looks. Make sure you have plenty of Semolina for dusting and roll it as thin as you can!

However John Maurici, our resident industry pie judge and pasta connoisseur summed it up pretty well!

1. Trust Your Gut

Making pasta from scratch is really more about a feeling, rather than measurements. Depending on the humidity, the flour, the size of the eggs, you may need more or less flour going along, so getting a feel for the dough is essential.

2. Take A Rest

After kneading, it will be time for a rest – for the dough that is! Let the dough relax for at least an hour before proceeding. This will make it smoother and easier to deal with when rolling it out.

3. Salt Cooking Water Generously

Pasta water should be salted to taste like the ocean (or the Mediterranean!) – because that is going to flavour the homemade pasta.

4. Fresh Pasta Freezes Well

Fresh pasta can also be frozen for future meals. Just put the baking sheet of pasta into the freezer for about 15 minutes – to keep the pasta bundles from sticking together – and then transfer to a freezer bag, removing as much air as possible. Frozen pasta should be cooked directly from the freezer. Add about 30 seconds to 1 minute to the cooking time.

5. Last tip

If nothing work out, call mum (Mrs Maurici) and let her know that you’re bringing the family over for a fresh plate of pasta at her house!

So now you have the tips covered, lets dive into the recipe so you can get involved!



MAURI Durum Semolina 1 Cup
MAURI Plain Flour1/2 Cup
(and an extra 1/2 cup for dusting bench)
Large Eggs2
Olive Oil2 Tbsp
Water2 Tbsp
Salt1/2 Tsp



Mix all ingredients well with your hands in a suitable sized bowl till a sticky dough forms.


Turn the dough out onto a floured surface and proceed to knead by grabbing the top of the dough, folding from the top by half. Then using the heel of your hand, press the folded dough into the fold firmly. Turn the dough 1/4 turn and repeat. Add flour as needed to aid in the process or absorb excess moisture. Proceed to knead for 10 minutes. (Or you could just bring out the Hobart mixer and watch this process!)


Once the dough is smooth on the outside, you need to place it into a plastic bag and let it rest in the fridge for 20 min or even overnight if desired.


Once rested, you may proceed with the sheeting process using your Pasta Machine or roll it out using a rolling pin. For the Pasta Machine, use the largest setting and then run it through, dusting the pasta with flour first and in between. Then fold it in half and repeat this 6 times. Let it rest for a few minutes and then proceed to run sheeted pasta through the rollers going down each number on the dial until you get the desired thickness.


NOTE: For Ravioli, roll until you can see the shadow of your hand behind the pasta.


If you are cutting Pappardelle or Fettuccinie, you may want to leave it thicker, same for Spaghetti.


Sheeted pasta may also be cut on the table with the wavy wheel cutter. Try cutting rectangles and pinching them in the centre to make Farfalle.


Once the Pasta is sheeted, you may proceed with filling for Ravioli or cook and drain large squares to create Manicotti, Cannelloni or Lasagne.


Cut long Pasta may be frozen in sealable bags and cooked in salted boiled water when needed. You may also have the water going and once the pasta is cut, drop it in. Now that’s fresh Pasta!


Fresh Egg Pasta does not take long to cook. Be sure you have plenty of salted boiling water and taste the water to be sure there is enough salt for your taste. Drop the Pasta in to the boiling water and stir to prevent sticking. After 3 minutes or when the Pasta begins to float to the top grab a piece and take a bite. (Use tongs or a spoon) The Pasta should be tender to the bite but not “mushed”!


Drain the Pasta immediately and toss with a small amount of Olive Oil, do not rinse it! Now top with your favourite sauces & enjoy!


Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

International Coffee Day 29 August 2020

Next week (29th August) is the day you have been waiting for. The day you can relish in your morning ritual and soak up the warming of your soul. The day you can have all the cups you want (in moderation of course!) International Coffee Day! And to mark this day, we have a new recipe that serves as the perfect winter pick me up! Cappuccino custard cream (with added chocolate shavings for all those chocolate lovers).


BCM-8 Custard Mix0.500kg
Cold Water0.500kg
Boiling Water1.500kg
Coffee Flavouring0.010kg
Espresso (optional)2 shots
Thickened Cream0.800kg



Add BCM-8 or Smooth Set Baked Custard Mix to cold water and stir until smooth.


Add the smooth mix to boiling water while stirring. Bring to the boil.


Add coffee flavouring and espresso shot and cool custard for 1 hr in the fridge.


Once custard is cooled, fold into whipped cream to lighten mixture.


Place coffee custard crème into a piping bag and fill coffee cups above the rim.


Decorate with a light dusting of cocoa powder and chocolate shavings. Serve chilled.


Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Q&A with Ryan Khun of Country Cob Bakery, winner of Australia’s Best Pie 2 years running

We recently spoke with one of our brand ambassadors, Ryan Khun of Country Cob Bakery in Kyneton, Victoria in the lead up to Australia’s Best Pie & Pastie Competition. Having claimed the title of Australia’s Best Pie 2 years running, we wanted to check in with Ryan to see how his preparations are tracking for this year’s competition and how his team were coping given the recent changes to everyday life. Keep reading for the full interview!

1. How have the last 6 months been for you guys?

It has been a bit tough, not just for us, but all businesses. The winter months tend to be our busiest time with people often coming and treating themselves to a heart-warming pie, however if we compare these winter months to those of last year, it is really clear to see that business has slowed down considerably. We really feel for everyone during these tough times and are just trying to do the best we can to keep spirits up by creating new recipes and products in our stores.

2. We’ve seen some of your new creations on your Instagram, what dish is the most popular at the moment? The slices or pies?

A bit of both actually! But pies are still our main seller here. We are well known for our pies and this is mostly due to our huge range of variety. We are constantly coming up with new flavours and recipes, so we have lots of customers coming in (both new and our regulars!) to give these new creations a trial. However, our slices are pretty popular too. Over the last few weeks, we have been trying to mix it up a bit (pardon the pun). We’ve been experimenting in trying something new, special, innovative in order to bring people back in, particularly if it can bring a bit of excitement to their lives!

3. How are you preparing for Australia’s Best Pie & Pastie Comp?

Just like last year, we are working very hard on the new recipes and flavours. There’s lots of trials and errors! We (try) to be ready and have created a few new surprises so hoping for some luck to bring the trophy home for a 3rd time!

4. What tips do you have for first time entries?

With business slowing down and some spare time becoming available as a result, I would say to take this time and opportunity to start experimenting. It’s the perfect time to put on your creative hat and start trialling new creations. If you think your pie is good, why not enter it! It will only benefit both yourself, and your business. We have failed so many times over the years (5-10 years!) before we won the big one, so keep going!

5. What categories are you entering in this year?

We are entering around 10-20% of the Pie categories, and probably about 4-5 of the Pastie categories.

6. Of all your creations to date, which has been your favourite?

Probably have to say the Pork & Pepper Pie which was last year’s Competition winner. It has now become a permanent feature on our menu.

National Lamington Day

The National Day for one of Australia’s icons, the Lamington, is coming up on 21st July. A staple treat lining the bakery cabinet of bakeries across Australia for over 100 years, we couldn’t let the day pass without sharing one of our lamington recipes, with a twist of course! Try our double chocolate lamington recipe and let us know how it stacks up against the classic!


MAURI NCF Utility Cake Mix2.000kg
Fine dark cocoa powder 0.280kg
Chocolate Dipping Sauce
Icing sugar 0.950kg
Cocoa powder (sieved) 0.150kg
Boiling water0.160kg
Unsalted butter (melted)0.150kg
Chocolate Buttercream
Castor sugar0.300kg
Egg yolks18pce
Unsalted butter (softened) 0.900kg
Dark Chocolate 0.210kg



Add water, eggs and NCF Utility Cake Mix in a bowl.


Using a whisk attachment, mix on low speed for 1 minute. Scrape down.


Mix for a further 5 minutes on high speed.


Mix for a further 5 minutes on medium speed.


Fold in by hand the cocoa powder and mix well to combine.


Scale off mixture into baking paper lined 600 x 400mm slab tray/pan at 3000g.


Bake at approximately 175°C for 25 minutes.



Mix all ingredients together, whisking by hand until smooth and free of lumps.



Boil the water, glucose and sugar together and cook syrup to 120°C (soft ball stage).


Blend egg yolks in a mixing bowl on medium speed.


Once the sugar syrup has reached 120°C, slowly stream the hot mixture over the whisking eggs until all syrup is in the bowl.


Turn speed of machine up to high and continue to whisk until mixture cools down and doubles in volume.


Fold the softened butter into the egg mixture and continue to mix until light and aerated.


Lastly, whisk in melted dark chocolate and mix until smooth and well combined.



Cut lamington cake into 6cm squares.


Dip lamington in warm chocolate sauce and roll in shredded coconut.


Set lamingtons aside in the fridge to set.


Cut lamingtons in half and fill with chocolate buttercream using a star shape-piping nozzle.

Baking times will vary depending on the oven.


Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

The importance of baking conditions on bread

A well-controlled oven has an important influence upon the overall quality of a loaf of bread. Oven conditions require the heat transfer mechanisms of convection, conduction and radiation. The effectiveness of these mechanisms may influence the choice of oven design and type and play an important role in considering the style of bread to be baked. However, regardless of the oven design, problems may be encountered during the baking process when incorrect baking conditions are applied. Common baking problems include:

Poor Heat Distribution

Unevenly baked bread can be the result of an oven that does not distribute heat properly. Evenly distributed top and bottom heat is an essential requirement of good baking conditions in order to avoid faults such as “side wall collapse”.

Insufficient Oven Heat

Insufficient oven heat (cool oven) will produce bread that has excessive volume, harsh texture, poor crumb colour, poor crumb softness and a thick pale crust. The shelf life of the bread may also be affected. In order to avoid or reduce some of these faults, bread baked in these types of ovens will usually require a reduction in final proof time.

Excessive Oven Heat

Excessive oven heat (hot oven) will produce bread having reduced volume; dark and brittle top, bottom and side crusts; unevenly baked sides; harsh crumb characteristics; poor crumb softness and poor keeping quality.

Incorrect Pan Spacing

For even and thorough baking of the loaf correct spacing of the baking pans is essential. Regardless of the oven design, pans placed closely to one another restrict the circulation of heat within the baking chamber. This will generally result in unevenly baked bread. A space of approximately 5-25 mm between the baking pans is usually sufficient for adequate heat circulation.


Bakers have used the introduction of steam into the baking oven, with the primary purpose of modifying crust characteristics, for many generations. The injection of steam ensures that an attractive crust is achieved whilst also assisting oven spring and loaf volume. An oven having low steam levels or no steam at all usually results in the bread having tough leathery crust characteristics, poor crust colour and bloom, poor oven spring and a tendency for the top crust to separate easily from the crumb.

Excessive quantities of steam may result in “blisters” forming on the surface of the crust of the bread. Therefore, the correct time, temperature and amount of steam introduced into the oven will vary according to the type of oven. Care should be taken to ensure only the correct steaming conditions are applied to the bread. During the baking period the bread will also produce it’s own steam ensuring a humid atmosphere exists within the baking chamber. To utilise this some ovens have been designed to make use of this principle and usually do not require additional steam injection.

Home Baking ‘Hacks’

Sharing the kitchen secrets of Australian bakers!

With Australians spending more time in their kitchens, professional and home bakers have been exploring their love for cooking and baking. Every week, the MAURI Instagram and Facebook pages are filled with new tasty tips, tempting treats and curious creations from kitchens right across the country.

Let’s share the ideas and inspiration!

At MAURI we’ve always believed in the power of ‘Baking Better Together.’ In fact, one of the greatest things about baking is no matter how experienced we are in the kitchen, there’s always more to be learned from our fellow bakers. We actively encourage the sharing of ideas and inspiration – and to kick things off, we’ve pulled together a list of 8 super-handy ‘Home Baking Hacks’ to try out for yourself.

If you have more baking tips to share, we’d love to hear from you on the MAURI Instagram or Facebook pages using #bakingbettertogether. Happy baking!

#1 Signs your Sour Starter is ready

  • Baking sourdough? Then always remember the float test! If your sour starter doesn’t float, don’t mix it yet.

#2 Signs your dough is ready (proofed) for the oven

  • Well rested dough is light, airy and will wobble
  • If you press it with your fingers it should also spring back a little, but leave an impression.

#3 Brilliantly baked bread in a home oven

  • Preheat your oven to 240°C for at least 45mins, with a pizza stone or cast iron pot on the middle shelf
  • After cutting the top of the dough, place it into the pot with the lid on
  • After 20 minutes take the lid off, and bake for a further 20 minutes.

#4 When is your dough fully baked?

  • It sounds hollow when you tap it
  • When you cut it you can see lots of bubbles.

#5 Temperature matters

  • Always pay careful attention when it comes to the temperature of your oven and also for ingredients like butter and eggs. If the recipe says room temperature, make sure it is between 20 and 25°C!

#6 Give your yeast a lift

  • Storing dry active yeast in the freezer helps it retain its lifting power.

#7 You knead to know this

  • When baking bread one of the easiest mistakes is to over or under knead your dough
  • You’ll know your dough is ready when you can stretch it 5-10cm without breaking.

#8 Baking is both an art and a science

  • It takes time to perfect baking a sourdough, especially in the home kitchen. If at first you fail, determine what may have not worked and try, try again!



Share it with Australia at the MAURI Instagram or Facebook pages using the tags @mauri_australia and #bakingbettertogether.

The ‘Autolyse method’: a different way to bake

With Australians spending more time at home than usual right now, many are finding sanctuary in the kitchen. This includes thousands of professional and home bakers, as well as members of our own internal team here at MAURI who’ve been using their downtime to get back to what they love….baking. We’ve been sharing some of their wonderful creations on Facebook and Instagram and we’ll continue to do so. One of the most interesting recent recipes features a baking technique known as ‘autolyse.’ If you’re not familiar with it, don’t worry, you’re not alone!

What is autolyse baking?

Autolyse was first discovered back in the mid-1970s by a French Master Baker, Professor Raymond Calvel. During a series of bread baking experiments, he found extending the rest period of his mixture could greatly improve the links between starch, gluten and water – so when the mixing process was restarted, the dough attained a wonderfully smooth state far more quickly than usual.

How does the process work?

The basic principle of autolyse baking is very simple. Some (or even all) of the water and flour used in your bread mixture is pre-blended and then set to rest for an extended period of time. Doing this allows you to condition the gluten before adding the active ingredients – a technique that can deliver a dough with absolutely delicious results.

This tempting batch of baguettes, above, is a great example. One of our bakers made these recently at home using the autolyse method. He rested his mixture for 3 hours before adding in the salt and yeast. While resting times will vary from recipe to recipe, and are always open to some experimentation, he assures us the longer you rest your mixture the better!

Ready to try autolyse for yourself?

If you’re interested in trying the autolyse method, here’s the exact recipe used by our baguette baker:


MAURI Baker's Extra Flour1.380kg
MAURI Dried Yeast0.0085kg



Mix Flour and Water together and blend at low speed for 2-5 minutes.


This brings us to the Autolyse Stage. Here we need to rest the dough for 2 – 4 hours at 23–25C.


Add Salt + Yeast and any other side ingredients and mix to achieve full dough development.


Rest in a tub for 1 hour, stretching and folding it every 20 mins.


Scale and shape as desired.


Proof until ready.


Bake at roughly 190C for 25 mins*
*Baking temperature is different for every oven, so aim to bake for a set time and adjust the temperature as required.


Allow to cool and eat when ready!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Sourdough challenge – Sourdough Donuts Recipe

Our team have been working from home and have been very busy playing with their own starters and mother doughs to create some fun recipes for you! One recipe that was highly requested was the ‘Sourdough donuts’. Check out the recipe here, and make sure to tag us in your creations!


Eggs1 large egg
Butter (melted)0.050kg
Sourdough Starter0.220kg
MAURI Victory Flour0.500kg
Cinnamon1 tsp
Ground Cardamom1/2 tsp
Salt1 tsp



Combine liquid ingredients with starter. Fold in spices and dry ingredients.


Keep folding or mixing for 10-15 minutes. Take out of bowl onto lightly floured surface and knead into smooth ball.


Place in lightly oiled bowl and coat dough with oil. Cover and set aside for 4-5 hours.


During this time, typical sourdough process ie. every hour lift one edge and fold over to middle of dough.


After 4-5 hours cover and refrigerate overnight.



Next day – while dough is still cold, gently roll dough to ca. 4cm on lightly floured surface.

*Doughnut cutter was used to create the shape.


Place gently on a lightly oiled sheet of baking paper, leaving some space between doughnuts. Brush tops with oil.


Cover with plastic wrap. Let rise for ca. 2 hours.

*Ready when you poke it and it slowly fills back in.


Heat ca. 500 ml oil in a heavy pan to ca. 180C. Cook ca. 2-3 mins either side until golden brown.


Roll in cinnamon sugar to coat and set on cooling rack.


Eat warm!

These instructions may vary depending on manufacturer’s premises and equipment used.

Join us in the baking of your own sourdough creations! Follow us on Instagram and Facebook to stay up-to-date on the challenge!

Baking better with BARLEYmax™

Taking gut and heart health to the MAX

MAURI to distribute BARLEYmax™

Did you know?

  • 50% of all Australians have some form of gut health complaint
  • 1 in 6 Australians are affected by cardiovascular disease

Few things in life are more important than good nutrition. Increasingly, it’s what Australian families are asking for and based on statistics like these, it’s no surprise.

With this very much in mind, MAURI is proud to have recently entered a new license and distribution agreement that will allow Bakers to bake with a high-nutrition grain called BARLEYmax™.

The agreement with BARLEYmax™ owners, The Heathy Grain, began in December 2019 and gives MAURI access to the BARLEYmax™ technology developed in conjunction with the CSIRO. It means you will very soon be able to offer your customers all the nutrient benefits of BARLEYmax™ in your own baked goods.

Initially, four BARLEYmax™ products will be available:

  • BARLEYmax™ Whole Grain
  • BARLEYmax™ Kibble
  • BARLEYmax™ Flakes
  • BARLEYmax™ Flour.

What is BARLEYmax™?

BARLEYmax™ is a non-GM, nutritionally superior wholegrain that tastes great! With the potential to offer significant health benefits compared to traditional grains, some people have even labelled it a ‘super barley’. Carefully developed by the CSIRO, BARLEYmax™ grain, kibble, flakes and flour is nutritionally superior.

Specifically, BARLEYmax™ contains:

  • 20% more protein than wheat
  • Twice the dietary fibre of wheat
  • Prebiotic fibre for digestive health
  • 20% more beta-glucan than oats

Try BARLEYmax™ for yourself

From our ongoing work with MAURI Bakers and families right across Australia, we know the importance of enhancing the nutritional content of bakery foods. BARLEYmax™ is an exciting step in extending our range of ‘better for you’ bakery ingredients. The end result will be good news for your customers – and good news for your business.


Contact your MAURI Account Manager or our Customer Service Team on 1800 649 494.


Download the BARLEYmax™ Information Sheet HERE

Interview with Award Winning Bakery, Pinjarra Bakery

MAURI was fortunate enough to catch up with one of their customers, Jodie Pantaleo from Pinjarra Bakery, who recently won the Great Aussie Pie Competition. She kindly took the time to celebrate their success by telling us all about their award-winning bakery including their top tips to make the best Aussie pie! Keep reading for the full interview.

Tell us about your store(s) – where are they located, how many years have you been in operation, what areas do you specialise in?

We actually didn’t start out as pie makers or bakers! But our Italian roots have inspired a love of food and coming together as a family. The bakery was founded in the mid 90’s when mum and dad (Larry & Narda Pantaleo) decided to start producing a small selection of specialty baked goods within their existing fresh food mart business. The bakery component of the business became so successful, they decided to move next door into an independent bricks and mortar store and in 1997, Pinjarra Bakery & Patisserie was born. After 10 years of doing what we love, we finally moved to a brand-new, purpose-built flagship store in Pinjarra.

Not long after, we celebrated the opening of a second store in Waroona and finally Maddington in 2014. We have had such success so far and are thrilled to share that we have plans to open a 4th store in Port Kennedy in November! It’s been a long time coming! Together with our 80-strong team, we’ve been rolling out award winning goodness for more than 23 years.

Our speciality has to be our award-winning pies! They are what we are known for. Our signature pies are distinctive, unique and crammed to the brim with tasty fillings you can see and flavour combinations that have become crowd favourites.

You recently won the Great Aussie Pie comp for the best meat pie in Australia – how did your business prepare for the competition (what was the process)?

We have been entering for so many years now that honestly, there isn’t really a set process. The team know exactly what they need to do and we trust them to experiment and create the best tasting, most creative pies. The guys are lucky to have the opportunity to produce special edition flavours (invention pies) throughout the course of the year leading into awards season- so this really helps us with nailing flavours and producing a winning recipe that has already been tried and tested.

Can you share any tips for other bakeries thinking about entering next year?

It has taken us 20 years to win this award. There are so many factors that make up an award-winning pie- however we feel the quality of meat is vital. Find the perfect meat to gravy ration and pack in as much flavour as possible! The best advice we can give is to keep persevering, take note of the judge’s feedback and experiment with new recipes. 

How has winning this competition helped your business?

It’s been a whirlwind since winning the award. Customers are loving using the “best meat pie in Australia” tagline. I think they have taken ownership and are very proud by association. It’s been a wonderful message to help drive more people to our stores and has supported our goals to continue building a strong, successful brand.

Personally, what is your favourite pie?! 

From the mainstream range it is the Chilli Beef. But from the Invention pie range, it has to be the Beef, Camembert and Caramelized onion! They are just delicious!

What would you say is the most creative pie on your menu?

We launch a limited edition “invention Pie” once a month which are always our wackiest and most creative. We have had a few creative ones, Vegemite and Cheese, Nacho Beef, Pulled pork and apple cider, bacon double cheeseburger, Honey mustard chicken with candied bacon, just to name a few! Our pie loving customers can’t wait to get their hands on the latest invention pie! 

What are your favourite MAURI products to use and why? What types of end products do you create with them?

The Supreme flour is our favourite and definitely the one we use the most. We make all our amazing puff pastry using the Supreme Flour and also our pie bottom for our pies. It’s the best!

What was the main reason you decided to work with MAURI?

We have been partners with MAURI for the past 20 years and have found throughout the years MAURI has always provided us with the highest quality products, service, technical support and product range. No one else compares.

 Do you have any tips for apprentice bakers just starting out?

  • Make sure you love what you do and be passionate about it
  • Always give that little bit extra without being asked
  • Be loyal to your employer, listen and respect your colleagues
  • Read books, watch tutorials, don’t be afraid to ask questions, always look at ways to gain more knowledge.
  • Enter industry competitions, keep on challenging yourself
  • Don’t be afraid if you make a mistake, learn from your mistakes and do a better job next time.
  • Have a dream, have a plan, set your goals and don’t be distracted from achieving your goals.

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