Brakes Scone Mix

Handling & Cooking

Handling Instructions:
Storage:
Store in a cool dry place.

Food Safety:
This is a raw product and must be cooked throughout to a minimum temperature of 75°C for 30 seconds or equivalent (or apply relevant national requirement).

Cooking Instructions:
Oven:
OVEN COOKING GUIDELINES

Other:
Make up instructions Dry Mix 1lb , 1kg , Whole bag (12.5kg)whole bag( 27lb 9oz) Cold water approx 7floz,450ml,(5.6 )litres whole bag (9 pints18foz ) Yeild 11,25,312 (40g -1.4 oz dry mix ) (57g- 2oz) made up Dough Portions) Method: 1. Place dry mix in a mixing bowl and blend in the required amount of water using a beater on slow speed until a dough is formed. 2. At this stage if adding fruit or cheese add then mix for a further 30 seconds or ontill the fruit/cheese is incorported 3. Knead the dough and then roll out onto a floured surface to 13mm thickness using a scone cutter cut out scones and place on a greased baking tray allowing space between each scone egg wash can be applied at this stage . 4. Bake for 12-15 minutes @ 220ºC / 425ºF / Gas Mark 7 as necessary.

Ingredients

Ingredients:
Wheat Flour, Sugar, Vegetable Fat (Palm Oil, Rapeseed Oil), Raising Agents (Sodium Aluminium Phosphate, Sodium Bicarbonate), Salt, Whey Powder (From Milk), Dextrose Powder.

Allergy advice:
CONTAINS MILK & WHEAT GLUTEN

Nutrition

Packaging

Primary Packaging:
Sack: Polyethylene/Polyamide mixture

Case (LxWxH):
530mm x 360mm x 100mm

Saleable Unit (LxWxH):
530mm x 360mm x 100mm