Bakels
Baking ingredients since 1904

CRUMB BASES

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Desserts and Patisserie - 
Recipe No:  R726a
USING PETTINA CRUMB MIX
Group  Ingredient KG
  PETTINA CRUMB MIX 0.500
  MORAH CAKE or Butter (melted) 0.300

  Total Weight 0.800
Method:  1. Mix ingredients thoroughly together with hook or beater.
2. Press into lightly greased trays, tins or foil containers.
3. Top with PETTINA CHEESECAKE MIX and refrigerate.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
  If a more crumbly base is desired, reduce MORAH CAKE or Butter accordingly.
Yield:  6 x 18cm (7") Diameter tins