Gluten-free Scones using SINGLUPLUS
Gluten-free Scones using SINGLUPLUS — an IREKS recipe, makes 23.7 kg dough. Uses Ireks Singluplus Gluten-Free Bread Mix 12.5 kg.
- mixing time (dry ingredients, slow speed)
- 1 min
- mixing time (after adding liquid)
- 1 min
- dough thickness
- 10-12 mm
- baking temperature
- 220 °C
- baking time
- 25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Ireks Singluplus Gluten-Free Bread Mix 12.5 kg | 10 kg |
| Buttermilk/milk | 5.6 kg |
| Shortening/fat | 1.9 kg |
| Whole egg | 1.7 kg |
| Sugar | 1.9 kg |
| Baking powder | 0.6 kg |
| Raisins | 2 kg |
Method
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.
Roll the dough to a thickness of 10 – 12 mm and cut with a scone cutter. Place on baking trays and bake.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.