Premium Scone Mix

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Milk, Wheat

Finished Product

Finished Product

Scone

Ingredients

Group 1
Ingredient
KG
%
Premium Scone Mix
10.000
100.00
Water
4.500
45.00
Total Weight: 14.500

Method

1. Add Premium Scone Mix into a bowl fitted with a beater.
2. Slowly add water to the mix over 1 minute on low speed.
3. Scrape down.
4. Mix for a further 1 minute on low speed.
5. Mould dough into a ball and roll out into desired thickness.
6. Cut to size and place onto baking sheet.
7. Leave to rest for 15 minutes.
8. Bake at 220°C for 12-15 minutes.

See extension recipes for a wide range of sweet and savoury treats.

Usage

See method.

Nutritional Information

Type
Value
Energy (kJ)
1,803.00
Energy (Kcal)
429.00
Fat (g)
13.49
Fat (of which saturates)(g)
10.06
Available Carbohydrate (g)
65.66
Carbohydrate (of which sugars)(g)
18.21
Protein (g)
9.46
Fibre (g)
2.39
Salt (g)
3.34

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Palm Stearin, Buttermilk powder (milk), Raising Agents (E450i, E500ii), Emulsifiers (E471, E481), Salt, Thickener (E401), Salt, Thickener (Modified Potato Starch), Stabilisers (E466, E412)

Packaging

Code
Size
Type
Palletisation
376716
12.5kg
Bag
N/A

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group 1
Ingredient
KG
%
Premium Scone Mix
10.000
100.00
Water
4.500
45.00
Total Weight: 14.500

Method

1. Add Premium Scone Mix into a bowl fitted with a beater.
2. Slowly add water to the mix over 1 minute on low speed.
3. Scrape down.
4. Mix for a further 1 minute on low speed.
5. Mould dough into a ball and roll out into desired thickness.
6. Cut to size and place onto baking sheet.
7. Leave to rest for 15 minutes.
8. Bake at 220°C for 12-15 minutes.

See extension recipes for a wide range of sweet and savoury treats.

Usage

See method.

Nutritional Information

Type
Value
Energy (kJ)
1,803.00
Energy (Kcal)
429.00
Fat (g)
13.49
Fat (of which saturates)(g)
10.06
Available Carbohydrate (g)
65.66
Carbohydrate (of which sugars)(g)
18.21
Protein (g)
9.46
Fibre (g)
2.39
Salt (g)
3.34

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Sugar, Palm Stearin, Buttermilk powder (milk), Raising Agents (E450i, E500ii), Emulsifiers (E471, E481), Salt, Thickener (E401), Salt, Thickener (Modified Potato Starch), Stabilisers (E466, E412)

Packaging

Code
Size
Type
Palletisation
376716
12.5kg
Bag
N/A

Additional Information

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.