Overview
To provide pandan flavour and colour for all types of baked goods.
Cool and dry conditions 30 ± 5°C
365 days
Jar
NIL
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 15 minutes.
3. Scale 200 g each, mould round and allow to rest for further 10 minutes.
4. Mould into oblong shape and place into greased tray.
5. Fully proof, egg wash and pipe Choux Paste Filling on top.
6. Bake at 200°C for approximate 25 minutes.
7. When cool, sandwich with Butter Filling.
The usage rate could be adjusted to suit specific flavour and colour requirement.
Water, Permitted Flavouring, Solvent (INS1520), Thickener (INS466, INS415), Permitted Colouring (INS102, INS133)
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 15 minutes.
3. Scale 200 g each, mould round and allow to rest for further 10 minutes.
4. Mould into oblong shape and place into greased tray.
5. Fully proof, egg wash and pipe Choux Paste Filling on top.
6. Bake at 200°C for approximate 25 minutes.
7. When cool, sandwich with Butter Filling.
The usage rate could be adjusted to suit specific flavour and colour requirement.
Water, Permitted Flavouring, Solvent (INS1520), Thickener (INS466, INS415), Permitted Colouring (INS102, INS133)