         |
 |
|
Product:
Hykreem
| Recipe
No. |
Q15 |
| Total
Mass : |
2,318
kg
|
| Scaling
Mass: |
1,160
kg |
| Yield: |
2 |
| Baking
Temp: |
160C |
| Baking
Time: |
1hr
45min |
| Unit
Size: |
20cm
round hoops |
| Batter
Temp: |
21C |
| Number |
Main
Ingredient
|
kg-g
|
|
1
|
Hykreem |
0,200
|
|
2
|
Brown
Sugar |
0,150
|
|
3
|
Golden
Syrup |
0,060
|
|
4
|
Liquid
Eggs |
0,200
|
|
5
|
Bread
Flour |
0,170
|
|
6
|
Ground
Almonds |
0,060
|
|
7
|
Salt |
0,006
|
|
8
|
Milk
Powder |
0,030
|
|
9
|
Nutmeg |
0,030
|
|
10
|
Liquid
Eggs |
0,200
|
|
11
|
Glycerine |
0,025
|
|
12
|
Water
(Approximately) |
0,050
|
|
13
|
Caramel |
0,006
|
|
14
|
Egg
Colour - As Desired |
-
|
|
15
|
Bread
Flour |
0,160
|
|
16
|
Baking
Powder |
0,001
|
|
17
|
Sultanas |
0,850
|
|
18
|
Mixed
Peel |
0,120
|
|
Method:
- Cream
ingredients no.1, 2 & 3 on medium speed for five minutes
or until light and fluffy
- Stream
in 4 and add over 4 additions beating well in between, mix
for not more than 5 minutes, scrape down
- Add
5 to 9 on slow speed, scrape down, mix for a further 2 minutes
on medium speed
- Add
10 to 14 over 2 minutes medium speed, scrape down
- Add
15 to 16 over 1 minute high speed
- Fold
in 17 to 18, mix for 1 minute slow speed
- Scale
into1,160kg units and deposit into your prepared hoops
- Flatten
lightly with a moistened hand
- Arrange
whole almonds
|
| Recipe
No. |
Q14 |
| Total
Mass : |
13,365
kg
|
| Scaling
Mass: |
1,300
kg |
| Yield: |
10 |
| Baking
Temp: |
145C |
| Baking
Time: |
2hr
45min |
| Unit
Size: |
20cm
round hoops |
| Batter
Temp: |
21C |
| Number |
Main
Ingredient
|
kg-g
|
|
1
|
Hykreem |
1,330
|
|
2
|
Soft
Brown Sugar |
1,200
|
|
3
|
Golden
Syrup |
0,300
|
|
4
|
Glycerine |
0,130
|
|
5
|
Caramel |
0,080
|
|
6
|
Liquid
Eggs |
1,160
|
|
7
|
Cake
Flour |
1,330
|
|
8
|
Salt |
0,040
|
|
9
|
Milk
Powder |
0,160
|
|
10
|
Mixed
Spice |
0,010
|
|
11
|
Cinnamon |
0,050
|
|
12
|
Water
(Approximately) |
0,050
|
|
13
|
Liquid
Eggs |
0,530
|
|
14
|
Cake
Flour |
0,660
|
|
15
|
Baking
Powder |
0,005
|
|
16
|
Sultanas |
2,600s
|
|
17
|
Currants |
2,000
|
|
18
|
Mixed
Peel |
0,350
|
|
19
|
Glace
Cherries |
1,300
|
|
Method:
- Cream
ingredients no.1 to 5 on medium speed for ten minute
- Stream
in 6 over 2 minutes, scrape down, mix for a further 4 mins,
slow speed, scrape dow
- Sieve
together ingredients 7 to 11, mix on slow speed for three
minutes and then scrape down
- Steam
in 12 over 1 min on slow speed and then scrape down
- Add
13over 2 mins on low speed and scrape down
- Switch
off machine and scrape down
- Sieve
together 14 and 15 and fold into the mix on slow speed
- Mix
for a further minute
- Fold
in prepared fruit 16 to 19 on slow speed and mix for a further
30 seconds
- Scale
at 1,300kg into prepared hoops
|
|
 |
|
