Ingredients

Group 1
Ingredient
KG
Peanuts (crushed)
0.600
Sugar
1.000
Water
0.350
Actiwhite
0.040
Coconut
0.100
Salt
0.010
Total Weight: 2.100

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 quality is sufficient for one standard baking tray.

Product Used

Ingredients

Group 1
Ingredient
KG
Peanuts (crushed)
0.600
Sugar
1.000
Water
0.350
Actiwhite
0.040
Coconut
0.100
Salt
0.010
Total Weight: 2.100

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 quality is sufficient for one standard baking tray.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Macaroons, Slices, Tart