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
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.
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