Ingredients
Group 1
Ingredient
KG
Bakels Short Bread Mix
0.500
Bakels Butta Blend/ Bakels Margarine Special
0.250
Total Weight: 0.750
Group Option – For chocolate tart shell, add:
Ingredient
KG
Dark Cocoa Powder
0.025
Total Weight: 0.025
Method
1. Mix all ingredients until it forms a dough.
2. Shape the dough into a tart mould.
3. Bake it at 180°C for ±12 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Short Bread Mix
0.500
Bakels Butta Blend/ Bakels Margarine Special
0.250
Total Weight: 0.750
Group Option – For chocolate tart shell, add:
Ingredient
KG
Dark Cocoa Powder
0.025
Total Weight: 0.025
Method
1. Mix all ingredients until it forms a dough.
2. Shape the dough into a tart mould.
3. Bake it at 180°C for ±12 minutes.
Ingredients
Group 1
Ingredient
KG
Bakels Short Bread Mix
0.500
Bakels Butta Blend/ Bakels Margarine Special
0.250
Total Weight: 0.750
Group Option – For chocolate tart shell, add:
Ingredient
KG
Dark Cocoa Powder
0.025
Total Weight: 0.025
Method
1. Mix all ingredients until it forms a dough.
2. Shape the dough into a tart mould.
3. Bake it at 180°C for ±12 minutes.
Product Used
Ingredients
Group 1
Ingredient
KG
Bakels Short Bread Mix
0.500
Bakels Butta Blend/ Bakels Margarine Special
0.250
Total Weight: 0.750
Group Option – For chocolate tart shell, add:
Ingredient
KG
Dark Cocoa Powder
0.025
Total Weight: 0.025
Method
1. Mix all ingredients until it forms a dough.
2. Shape the dough into a tart mould.
3. Bake it at 180°C for ±12 minutes.
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Bakels Shortbread Premix
Biscuit & Cookies Mixes, Confectionery
A complete shortbread premix for baking pineapple tart and tart curst. Use with BAKELS tested recipes.
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