Overview
To provide strong coffee flavour and colour for all types of baked goods
Apito Expresso Paste
Storage
Cool and dry conditions 30 ± 5°CCool and dry conditions 30 ± 5°C
Shelf Life
365 days
Type
Jar
Allergens
Sulphites
Ingredients
Group 1
Ingredient
KG
FINO COFFEE BOY ( PART 2)
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.066
Total Weight: 0.266
Group 2
Ingredient
KG
Oil
0.033
Water
0.033
Total Weight: 0.066
Group 3
Ingredient
KG
APITO EXPRESSO PASTE
0.035
Total Weight: 0.035
Method
1. Cream Group 1 on 2nd speed for 2 minutes.
2. Cream further for 5 minutes on top speed. Scrape down in between.
3. Add Group 2 and cream for 30 seconds on 2nd speed.
4. Add Group 3 and cream until well incorporated.
5. Pipe the coffee boy topping on top (70%) of bun (weight of bun = 60 g/nos).
6. Bake at 180°C for approximately 25 minutes.
Usage
The usage rate can be varied to suit flavour and colour requirement. Normal recommended usage rate is 3% on total batter or dough weight
Nutritional Information
Type
Value
Energy (kJ)
171.00
Energy (Kcal)
41.00
Protein (g)
1.10
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
9.20
Carbohydrate (of which sugars)(g)
0.30
Sodium (mg)
113.00
Ingredients
Water, Permitted Flavouring, Permitted Colouring (E150(d)), Solvent (E1520), Thickener (E466), Permitted Preservative (E202)
Packaging
Code
Size
Type
Palletisation
4483
2 KG
Jar
Ingredients
Group 1
Ingredient
KG
FINO COFFEE BOY ( PART 2)
0.200
BUTTA BUTTEROILS SUBSTITUTE
0.066
Total Weight: 0.266
Group 2
Ingredient
KG
Oil
0.033
Water
0.033
Total Weight: 0.066
Group 3
Ingredient
KG
APITO EXPRESSO PASTE
0.035
Total Weight: 0.035
Method
1. Cream Group 1 on 2nd speed for 2 minutes.
2. Cream further for 5 minutes on top speed. Scrape down in between.
3. Add Group 2 and cream for 30 seconds on 2nd speed.
4. Add Group 3 and cream until well incorporated.
5. Pipe the coffee boy topping on top (70%) of bun (weight of bun = 60 g/nos).
6. Bake at 180°C for approximately 25 minutes.
Usage
The usage rate can be varied to suit flavour and colour requirement. Normal recommended usage rate is 3% on total batter or dough weight
Nutritional Information
Type
Value
Energy (kJ)
171.00
Energy (Kcal)
41.00
Protein (g)
1.10
Fat (g)
0.00
Fat (of which saturates)(g)
0.00
Carbohydrate (g)
9.20
Carbohydrate (of which sugars)(g)
0.30
Sodium (mg)
113.00
Ingredients
Water, Permitted Flavouring, Permitted Colouring (E150(d)), Solvent (E1520), Thickener (E466), Permitted Preservative (E202)
Packaging
Code
Size
Type
Palletisation
4483
2 KG
Jar
