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Ingredients
10kg
IREKS Singluplus Gluten Free Bread Mix
5.6l
Buttermilk
1.9kg
Fat (Shortening)
1.7kg
Whole Egg
1.9kg
Sugar Tate & Lyle Gran (Cane)
600g
Baking powder
2kg
Raisins
Method
Mixing time: Mix the dry ingredients for 1 minute on slow speed. Then add the liquid ingredients and mix for a further 1 minute or until the liquid has been absorbed.
Processing: Scones
Baking temperature: 220° C
Baking time: 25 minutes
Roll the dough to a thickness of 10 mm – 12 mm and cut with a scone cutter. Place on baking trays and bake.
General hint: Mixed dried fruit can be added to the dough if desired as an alternative up to an addition of 25 %.
