Scone Bread Mix

Storage

Storage

Cool and dry conditions 15-20°C

Shelf Life

Shelf Life

365 days

Type

Type

Flour

Finished Product

Finished Product

Scone

Ingredients

Group 1
Ingredient
KG
Bread Mix
1.000
Egg
0.270
Butter
0.250
Raisins
0.200
Total Weight: 1.720

Method

Mix 250 grams of butter and 1000 grams of Scone Brad Mix until granulated, slowly add 100 grams of eggs,
270 grams of water, 200 grams of dried raisins (or appropriate amount of other dried fruits), mix well.
Use a mold to cut into shape and brush twice with egg yolk.

Bake at 230°C to 160°C for about 16 minutes.

Ingredients

Group 1
Ingredient
KG
Bread Mix
1.000
Egg
0.270
Butter
0.250
Raisins
0.200
Total Weight: 1.720

Method

Mix 250 grams of butter and 1000 grams of Scone Brad Mix until granulated, slowly add 100 grams of eggs,
270 grams of water, 200 grams of dried raisins (or appropriate amount of other dried fruits), mix well.
Use a mold to cut into shape and brush twice with egg yolk.

Bake at 230°C to 160°C for about 16 minutes.