Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
1.600
57.4
Water
0.900
32
Eggs
0.300
10.6
Total Weight: 2.800

Method

Mix all ingredients using a dough hook for approximately 30 seconds on slow speed. Scrape down. Mix for antother 15 seconds on second speed. Do not overmix. Chopped parsley onion and bacon may be added if desired. Deposit 90g of mixture into each muffin tin greased with TINGLIDE SPRAY. Leave plain or sprinkle with grated cheese. Bake at 190¡C for approximately 18 minutes.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO SCONE MIX
1.600
57.4
Water
0.900
32
Eggs
0.300
10.6
Total Weight: 2.800

Method

Mix all ingredients using a dough hook for approximately 30 seconds on slow speed. Scrape down. Mix for antother 15 seconds on second speed. Do not overmix. Chopped parsley onion and bacon may be added if desired. Deposit 90g of mixture into each muffin tin greased with TINGLIDE SPRAY. Leave plain or sprinkle with grated cheese. Bake at 190¡C for approximately 18 minutes.

Additional Information

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