Ingredients

Group 1
Ingredient
KG
PETTINA KOKOMIX
2.000
Water
1.400
Crushed Nuts
0.500
APITO RASPBERRY PASTE
-
Total Weight: 3.900

Method

Place ingredients in mixing bowl . Blend together with beater for approximately 3 minutes on second speed. Prepare a base using BAKELS SLICE BASE MIX Recipe No. R526a. Spread evenly 425g NZB RASPBERRY JAM SPREAD on prepared sheet. Cover prepared slice with made up PETTINA KOKOMIX. Bake at 120¡C (250¡F) for approximately 60 minutes. Cool then ice with RTU WHITE ICING flavoured with APITO RASPBERRY PASTE and sprinkle with chopped nuts or coconut.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
PETTINA KOKOMIX
2.000
Water
1.400
Crushed Nuts
0.500
APITO RASPBERRY PASTE
-
Total Weight: 3.900

Method

Place ingredients in mixing bowl . Blend together with beater for approximately 3 minutes on second speed. Prepare a base using BAKELS SLICE BASE MIX Recipe No. R526a. Spread evenly 425g NZB RASPBERRY JAM SPREAD on prepared sheet. Cover prepared slice with made up PETTINA KOKOMIX. Bake at 120¡C (250¡F) for approximately 60 minutes. Cool then ice with RTU WHITE ICING flavoured with APITO RASPBERRY PASTE and sprinkle with chopped nuts or coconut.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.