Ingredients

Group 1
Ingredient
KG
Peanuts (crushed)
0.400
Sugar
0.850
Plain Flour
0.200
Water (Variable)
0.400
Actiwhite
0.050
Cocoa Powder
0.055
Cinnamon
0.010
Apito Essence Vanilla 101
0.005
Coconut
0.100
Salt
0.010
Total Weight: 2.080

Method

1. Heat all ingredients to approximately 40°C stirring well.
2. Remove from heat and allow to cool.
3. Spread on sweet paste base or pipe into tarts.
4. Oven temperature 180°C.
5. When cold cut slice into fingers.
6. This quantity is sufficient for one standard baking tray.

Product Used

Ingredients

Group 1
Ingredient
KG
Peanuts (crushed)
0.400
Sugar
0.850
Plain Flour
0.200
Water (Variable)
0.400
Actiwhite
0.050
Cocoa Powder
0.055
Cinnamon
0.010
Apito Essence Vanilla 101
0.005
Coconut
0.100
Salt
0.010
Total Weight: 2.080

Method

1. Heat all ingredients to approximately 40°C stirring well.
2. Remove from heat and allow to cool.
3. Spread on sweet paste base or pipe into tarts.
4. Oven temperature 180°C.
5. When cold cut slice into fingers.
6. This quantity is sufficient for one standard baking tray.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Slices, Tart