Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
2.000
100
Hercules Baking Powder
0.130
6.5
Full Cream Milk Powder
0.120
6
Baktem Red
0.400
20
Water (Variable)
1.400
70
Total Weight: 4.050

Method

1. Using a beater or dough hook, blend dry ingredients on low speed until the BAKELS BAKTEM RED is evenly dispersed (rubbed through).
2. Add water and dough up on low speed until clear.
3. Roll out the dough approximately 25 mm thick.
4. Cut into round shapes.
5. Place on baking tray.
6. Rest for 10-15 minutes before baking.
7. Bake at 215°C.
8. Note: Additional varieties can be produced with the recipe variations for PETTINA SCONE MIX.

Product Used

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bakers Flour
2.000
100
Hercules Baking Powder
0.130
6.5
Full Cream Milk Powder
0.120
6
Baktem Red
0.400
20
Water (Variable)
1.400
70
Total Weight: 4.050

Method

1. Using a beater or dough hook, blend dry ingredients on low speed until the BAKELS BAKTEM RED is evenly dispersed (rubbed through).
2. Add water and dough up on low speed until clear.
3. Roll out the dough approximately 25 mm thick.
4. Cut into round shapes.
5. Place on baking tray.
6. Rest for 10-15 minutes before baking.
7. Bake at 215°C.
8. Note: Additional varieties can be produced with the recipe variations for PETTINA SCONE MIX.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Scone