See below for a list of frequently asked questions, if you have any additonal questions that are not answered on the website, please contact our information desk. You can find this information on the contact page:
Q:
Do your products contain MSG?
A:
No MSG is used in the production of Mark-Crest Foods Products with the exception of Mini Mushroom Puffs.
Q:
Do you use preservatives?
A:
Yes, preservatives are used to maintain freshness.
Q:
Do you use Lard in your products?
A:
Mark-Crest Foods does not use Lard in the production of its food products. We only use NON HYDROGENATED shortening made with Canola oil. The one exceptions are: 9" pie tops (code #"s M104 and M105) 12" Non Sweet Deep Dish Pie Shells ( code # M044)
Q:
Are your products Kosher?
A:
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.
A:
production date. You will find this date stamped on the side of the box. The code is month, day, and year.
Q:
How do I bake my hors d'oeuvres?
A:
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.
Q:
How do I use a puff-pastry sheet?
A:
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?
A:
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?
A:
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?
A:
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?
A:

Non-sweet pastry dough ( tart and pie shells )

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 ( tart and pie shells )

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

This 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.

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.