Ingredients

Group 1
Ingredient
KG
Sugar
0.900
Honey
0.450
Actiwhite Solution
0.300
Milk (fresh)
0.100
Butter
0.050
Total Weight: 1.800
Group 2
Ingredient
KG
Bakers Flour
0.150
Cornflakes
0.600
Total Weight: 0.750

Method

1. Place Group 1 in saucepan and melt gently.
2. When hot add the flour followed by the cornflakes.
3. When cool spread on a standard baking tray, which has been lined with sweetpaste and spread with
raspberry jam.
4. Oven temperature 180°C.
5. When cold, cut into fingers and dip one end in CHOCKEX SUPREME.

Yield

ACTIWHITE solution prepared from 75g ACTIWHITE to 500g of water.

Product Used

Ingredients

Group 1
Ingredient
KG
Sugar
0.900
Honey
0.450
Actiwhite Solution
0.300
Milk (fresh)
0.100
Butter
0.050
Total Weight: 1.800
Group 2
Ingredient
KG
Bakers Flour
0.150
Cornflakes
0.600
Total Weight: 0.750

Method

1. Place Group 1 in saucepan and melt gently.
2. When hot add the flour followed by the cornflakes.
3. When cool spread on a standard baking tray, which has been lined with sweetpaste and spread with
raspberry jam.
4. Oven temperature 180°C.
5. When cold, cut into fingers and dip one end in CHOCKEX SUPREME.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Slices