         |
 |
|
Product:
Purene
| Recipe
No. |
Q19 |
| Total
Mass : |
2,830
kg
|
| Scaling
Mass: |
0,060
kg |
| Yield: |
47 |
| Baking
Temp: |
230C |
| Baking
Time: |
12-15
min |
| Unit
Size: |
8cm
round |
| Number |
Main
Ingredient
|
kg-g
|
|
1
|
Cake
Flour |
1,270
|
|
2
|
Baking
Powder |
0,080
|
|
3
|
Purene |
0,160
|
|
4
|
Castor
Sugar |
0,400
|
|
5
|
Reconstituted
Milk |
0,470
|
|
6
|
Liquid
Eggs |
0,150
|
|
7
|
Currants |
0,230
|
|
8
|
Cut
Mixed Peel |
0,070
|
|
Method:
- Sieve
1&2 together
- Add
no.3 in small additions to above, switch machine onto a
slow speed
- Mix
until a crumble
- Mix
together ingredients 4,5&6 in a separate measure and
dissipate
- Add
to above on slow speed
- Mix
until nearly cleared
- Add
no.7&8 mix on slow speed until evenly disperse
|
| Recipe
No. |
Q18 |
| Total
Mass : |
2,572
kg
|
| Scaling
Mass: |
0,080
kg |
| Yield: |
32 |
| Baking
Temp: |
230C |
| Baking
Time: |
12-15
min |
| Unit
Size: |
9cm
round |
| Number |
Main
Ingredient
|
kg-g
|
|
1
|
Cake
Flour |
1,850
|
|
2
|
Purene |
0,200
|
|
3
|
Liquid
Eggs |
0,180
|
|
4
|
Baking
Powder |
0,090
|
|
5
|
Salt |
0,012
|
|
6
|
Castor
Sugar |
0,200
|
|
7
|
Liquid
Milk |
0,640
|
|
Method:
- Sieve
4&1 together
- Add
no.2 to the above on slow speed, until crumble has formed
- Place
6&5 together with 7
- Stream
into the above on slow speed
- Mix
until clear
- Rest
for 10 mins
- Pin
out to 18mm thick
- Cut
using 9cm round cutter (or desired size)
- Place
on a lightly greased pan
- Egg
wash
- Rest
for 10-15 mins before baking
|
|
 |
|
