Ingredients

Group 1
Ingredient
KG
FINO SCONE MIX
1.000
Butter
0.200
Raisin (pre-soak)
0.200
Total Weight: 1.400
Group 2
Ingredient
KG
Milk
0.500
Total Weight: 0.500

Method

1. Using beater, dough the ingredients thoroughly on slow speed for 10 seconds, followed by 15 seconds on second speed.
2. Fruits may be added.
3. Rest dough for 10 minutes.
4. Bake at 220-230°C (428-445°F) for approximately 13 minutes.

Product Used

Ingredients

Group 1
Ingredient
KG
FINO SCONE MIX
1.000
Butter
0.200
Raisin (pre-soak)
0.200
Total Weight: 1.400
Group 2
Ingredient
KG
Milk
0.500
Total Weight: 0.500

Method

1. Using beater, dough the ingredients thoroughly on slow speed for 10 seconds, followed by 15 seconds on second speed.
2. Fruits may be added.
3. Rest dough for 10 minutes.
4. Bake at 220-230°C (428-445°F) for approximately 13 minutes.

Category

Category

Confectionery