Ingredients

Group 1
Ingredient
KG
Pettina Fruit and Nut Loaf Mix
2.000
Egg
0.350
Water (Variable)
0.950
Sodium Bicarbonate
0.015
Apito Essence Vanilla 101
0.005
Dates (chopped)
0.400
Total Weight: 3.720

Method

1. Blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Blend for a further 1-2 minutes on slow speed until batter is thoroughly cleared.
4. Oven temperature 170°C.

Ingredients

Group 1
Ingredient
KG
Pettina Fruit and Nut Loaf Mix
2.000
Egg
0.350
Water (Variable)
0.950
Sodium Bicarbonate
0.015
Apito Essence Vanilla 101
0.005
Dates (chopped)
0.400
Total Weight: 3.720

Method

1. Blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Blend for a further 1-2 minutes on slow speed until batter is thoroughly cleared.
4. Oven temperature 170°C.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Fruit Loaf