Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
67.3
Cold Water
1.200
26.9
Sliced Almonds
0.150
3.4
Almond Essence
0.010
0.25
Total Weight: 4.360
Group 2
Ingredient
KG
Weight (%)
Sliced Almonds
0.100
2.3
Total Weight: 0.100

Method

Line tray with a thin layer of sweet pastry approximately 3mm thick. Apply a layer of Apricot Jam evenly over the sweet pastry base. Blend Group 1 together on slow speed for 3 minutes. Spread Group 1 on top of the Apricot Jam evenly. Top evenly with Group 2. Bake at 170¡C for approximately 45-50 minutes. Leave to cool before cutting.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA KOKOMIX
3.000
67.3
Cold Water
1.200
26.9
Sliced Almonds
0.150
3.4
Almond Essence
0.010
0.25
Total Weight: 4.360
Group 2
Ingredient
KG
Weight (%)
Sliced Almonds
0.100
2.3
Total Weight: 0.100

Method

Line tray with a thin layer of sweet pastry approximately 3mm thick. Apply a layer of Apricot Jam evenly over the sweet pastry base. Blend Group 1 together on slow speed for 3 minutes. Spread Group 1 on top of the Apricot Jam evenly. Top evenly with Group 2. Bake at 170¡C for approximately 45-50 minutes. Leave to cool before cutting.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Coconut, Slices

Finished Product

Finished Product

One standard baking tray.