SPELT FRUIT BARS

DOWNLOAD OUR SPELT FRUIT BARS RECIPE AS PDF

(1 capsule 60 x 40)

Mass:
1.000 kg Spelt Gingerbread Mix (2876)
1.000 kg Birola (1300)
0.400 kg honey
0.300 kg whole egg
0.300 kg cranberries cut
0.300 kg almonds coarsely grated
0.200 kg raisins
0.300 kg milk
3.800 kg mass

Sugar Glaze:
1.000 kg Viennese Fondant (2485)
0.100 kg icing sugar
0.160 kg water (approx.)
1.260 kg sugar glaze

Preparation:
Stir ingredients for 2 – 3 minutes at a medium level.
Spread mass evenly in a capsule covered with baking
paper. Bake with open vent. Cut cooled-down cake
into long bars (8 x 3 cm). Dip in heated glaze mass
and sprinkle as desired.

Processing:
Stirring Time: 2 – 3 minutes at low speed
Scaling Weight: 3.800 kg
Baking Temperature: 200 – 180 °C
Baking Time: 20 – 25 minutes