Group 1
Ingredient
KG
Pettina Scone Mix
2.000
Bakers Flour
1.000
Salt
0.020
Total Weight: 3.020
Group 2
Ingredient
KG
Bakels Instant Active Dried Yeast
0.030
Water (Variable)
1.700
Total Weight: 1.730
1. Place Group 1 in mixing bowl.
2. Blend on low speed for 1 minute.
3. Dissolve yeast in water and add group 2.
4. Blend on medium speed until a smooth developed dough is obtained.
5. Prove for 30 minutes.
6. Bake at 210°C.
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