Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.050
2.4
Water
0.400
19.2
Sugar
0.850
40.9
Salt
0.010
0.5
Flour
0.200
9.6
Peanuts (crushed)
0.400
19.2
Coconut
0.100
4.8
Cocoa Powder
0.055
2.6
Cinnamon
0.010
0.5
VANILLA ESSENCE 101
0.005
0.2
Total Weight: 2.080

Method

Heat all ingredients to approximately 40¡C stirring well. Remove from heat and allow to cool. Spread onto baking tray lined with 2kg sweet paste recipe R520a. Bake at 175¡C for approximately 50 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.050
2.4
Water
0.400
19.2
Sugar
0.850
40.9
Salt
0.010
0.5
Flour
0.200
9.6
Peanuts (crushed)
0.400
19.2
Coconut
0.100
4.8
Cocoa Powder
0.055
2.6
Cinnamon
0.010
0.5
VANILLA ESSENCE 101
0.005
0.2
Total Weight: 2.080

Method

Heat all ingredients to approximately 40¡C stirring well. Remove from heat and allow to cool. Spread onto baking tray lined with 2kg sweet paste recipe R520a. Bake at 175¡C for approximately 50 minutes.

Additional Information

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

Category

Category

Slices

Finished Product

Finished Product

One standard baking tray.