Group 1
Ingredient
KG
Pettina Fruit and Nut Loaf Mix
3.000
Butter
0.300
Total Weight: 3.300
Group 2
Ingredient
KG
Egg
0.525
Water (Variable)
1.425
Apricots (dried, chopped finely)
1.050
Total Weight: 3.000
1. Place Group 1 in mixing bowl and blend for 2-3 minutes on low speed to rub butter through the dry
ingredients (Do not form a paste).
2. Add Group 2 and blend for 1 minute on low speed.
3. Scrape down.
4. Blend for a further 2 minutes on low speed.
5. Oven temperature 170°C.
