Ingredients
Group 1
Ingredient
KG
Salt
0.030
Sugar
0.900
Bakels Instant Starch
0.225
Total Weight: 1.155
Group 2
Ingredient
KG
Water
0.900
Pineapple Juice
1.500
Lemon Juice
0.030
Total Weight: 2.430
Group 3
Ingredient
KG
Pineapple (drained)
1.500
Total Weight: 1.500
Method
1. Dry blend Group 1.
2. Place Group 2 in mixing bowl.
3. Whisk on low speed adding Group 1 in a continuous stream.
4. Scrape down.
5. Whisk on top speed until smooth.
6. Add Group 3 and mix through on low speed.
7. Bake immediately in normal manner or keep refrigerated until the pie or fillingis baked.
Product Used
Ingredients
Group 1
Ingredient
KG
Salt
0.030
Sugar
0.900
Bakels Instant Starch
0.225
Total Weight: 1.155
Group 2
Ingredient
KG
Water
0.900
Pineapple Juice
1.500
Lemon Juice
0.030
Total Weight: 2.430
Group 3
Ingredient
KG
Pineapple (drained)
1.500
Total Weight: 1.500
Method
1. Dry blend Group 1.
2. Place Group 2 in mixing bowl.
3. Whisk on low speed adding Group 1 in a continuous stream.
4. Scrape down.
5. Whisk on top speed until smooth.
6. Add Group 3 and mix through on low speed.
7. Bake immediately in normal manner or keep refrigerated until the pie or fillingis baked.
Ingredients
Group 1
Ingredient
KG
Salt
0.030
Sugar
0.900
Bakels Instant Starch
0.225
Total Weight: 1.155
Group 2
Ingredient
KG
Water
0.900
Pineapple Juice
1.500
Lemon Juice
0.030
Total Weight: 2.430
Group 3
Ingredient
KG
Pineapple (drained)
1.500
Total Weight: 1.500
Method
1. Dry blend Group 1.
2. Place Group 2 in mixing bowl.
3. Whisk on low speed adding Group 1 in a continuous stream.
4. Scrape down.
5. Whisk on top speed until smooth.
6. Add Group 3 and mix through on low speed.
7. Bake immediately in normal manner or keep refrigerated until the pie or fillingis baked.
Product Used
Ingredients
Group 1
Ingredient
KG
Salt
0.030
Sugar
0.900
Bakels Instant Starch
0.225
Total Weight: 1.155
Group 2
Ingredient
KG
Water
0.900
Pineapple Juice
1.500
Lemon Juice
0.030
Total Weight: 2.430
Group 3
Ingredient
KG
Pineapple (drained)
1.500
Total Weight: 1.500
Method
1. Dry blend Group 1.
2. Place Group 2 in mixing bowl.
3. Whisk on low speed adding Group 1 in a continuous stream.
4. Scrape down.
5. Whisk on top speed until smooth.
6. Add Group 3 and mix through on low speed.
7. Bake immediately in normal manner or keep refrigerated until the pie or fillingis baked.
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Related products
Bakels Instant Starch
White to off white coloured powder. Instant cold water starch for fruit pies, freeze/thaw stable.
View product