Ingredients
Group 1
Ingredient
KG
%
FINO SCONE MIX
1.600
65.3
Water
0.850
34.7
Total Weight: 2.450
Method
Mix the ingredients thoroughly on slow speed for 30 seconds using a dough-hook. Scrape bowl. Mix for 15 seconds on second speed. Fruit may be added. Rest dough for 10 minutes. Bake at 222¡C for approximately 13 minutes.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
%
FINO SCONE MIX
1.600
65.3
Water
0.850
34.7
Total Weight: 2.450
Method
Mix the ingredients thoroughly on slow speed for 30 seconds using a dough-hook. Scrape bowl. Mix for 15 seconds on second speed. Fruit may be added. Rest dough for 10 minutes. Bake at 222¡C for approximately 13 minutes.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
%
FINO SCONE MIX
1.600
65.3
Water
0.850
34.7
Total Weight: 2.450
Method
Mix the ingredients thoroughly on slow speed for 30 seconds using a dough-hook. Scrape bowl. Mix for 15 seconds on second speed. Fruit may be added. Rest dough for 10 minutes. Bake at 222¡C for approximately 13 minutes.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
%
FINO SCONE MIX
1.600
65.3
Water
0.850
34.7
Total Weight: 2.450
Method
Mix the ingredients thoroughly on slow speed for 30 seconds using a dough-hook. Scrape bowl. Mix for 15 seconds on second speed. Fruit may be added. Rest dough for 10 minutes. Bake at 222¡C for approximately 13 minutes.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
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