DRY MIX: 1KG / 3.5KG WATER: 400ML / 1400ML DOUGH PORTIONS: 28 / 98 1) Place the weighed out mix into a mixing bowl, select the beater mixing attachment. 2) Blend in the correct amount of water, using a beater on SLOW speed until evenly distributed. DO NOT OVER MIX. 3) On a lightly floured surface knead until just smooth. 4) Roll out to 13mm (0.5 inch) thickness. Cut out rounds using a pastry cutter. 5) Place the scones on a greased baking tray. Brush with a beaten egg for a glazed finish. Bake in a pre heated oven at 220ºC / 425ºF / gas mark 7. For fan assisted ovens bake at 200ºC / 400ºF/ gas Mark 6 for 10-15 minutes.

Approximately 75 x 100ml batter portions per 3.5kg bag 1) Add 500g batter mix to 1 pint cold water. 2) Mix until smooth, if using an electric mixer, 1-1.5 minutes maximum. 3) Thin down with water until consistency of single cream is maintained. 4) Test by letting mixed batter run off whisk. 5) Always use COLD water. 6) DO NOT use thick batter. Baking Instructions: 190ºC/ 375ºF for vegetable oils. 180ºC / 365ºF for animal fats. Cooking Times: 4/5 Oz Fillet cook for 5 minutes. 6 Oz Fish Fillet cook for 6 minutes. 7 Oz Fish Fillet cook for 6-7 minutes

Dry Mix: 1 kg/Whole Bag (3.5 kg) Approximate Water: 500ml/1750ml Approximate Batter Portions: 26/92 1/ Place the weighed out mix in the mixing bowl. 2/ Select the whisk attachment. 3/ Add water to mix and blend for 1 minute on medium speed, scrape bowl down, then blend for a further 4 minutes on medium speed. 4/ Pour batter into a baking tray/sponge tin as required. Baking Instructions Bake in the centre of a pre heated oven at 190ºC/375ºF/Gas Mark 5 for 25-30 minutes, until risen and golden brown

Approximately 61 x 57g portions per 3.5kg bag 1) Use crumble straight from the bag. 2) Sprinkle evenly over the filling to cover evenly. 3) Bake for 15-20 minutes until golden brown.

Custard Powder 50 / 3.5kg Granulated Sugar 50 / 3.5kg Cold Water 100 / 7.7ltr Hot Milk 700-910ml / 49-63.7ltr On the hob: 1) Put the custard powder and the sugar into a saucepan, add cold milk, then mix into a smooth paste. 2) Carefully pour hot milk (nearly boiling) onto the custard mix, stirring well. 3) Return to the saucepan and bring to the boil over a gentle heat, stirring continuously until thickened. In the microwave: 1) Follow steps 1 & 2 above. 2) Add the remaining milk and cook on full powder for 6 minutes, stirring halfway through cooking period. 3) Leave to stand for 1 minute before serving* *This is not suitable for large quantities of mix.