RECIPES

be1
be2
be3
be4
be5
Barre-grise-courte
Banana

:: BANANA BRAN MUFFINS

Step One

Mix together for 5 minutes on low speed with whip:

Sugar 2 Ibs., 12 oz
Salt 1 oz
Baking powder, double acting 3 oz.
Cake flour 3 Ibs., 10 oz
CONFOCO BANANA FLAKES 3 Ibs., 4 oz
Bran (100%) 8 oz.

Step Two

Weigh out shortening (oleo) 1 Ib., 2 oz.
Add shortening (oleo) to ingredients from Step 1
Mix 1.5 minutes at low speed with whip
Scrape down bowl.
Mix 1.5 minutes on medium speed with whip

Step Three

Replace whip with paddle.
Weigh out and add to the material from Step 2:
Eggs 2 Ibs., 4 oz
Milk 2 Ibs., 4 oz
Total batter weight 16 Ibs.
Mix until uniformly moist

Step Four

Pan out and bake at 400 F for approximately 12 minutes.

:: BANANA LOAF

Step One:

Mix together (wire whip, slow speed, 1 min.) 6 Ibs., 10 3/4 oz
Bakers Sugar 1 Ib.
CONFOCO BANANA FLAKES 8oz.

Step Two

To products from Step 1, add in the following order:

Cake flour 4 Ibs., 6 oz
Baking Powder (double acting) 5 oz
Bread flour 7.5 oz.
Salt 1 3/4 oz.
c. Shortening l Ib., 9 oz.

TOTAL DRY INGREDIENT WEIGHT 15 LBS.

Step Three:

Place dry ingredients in mixing bowl – add 6 Ibs. water*
3 Ibs. whole egg (thawed)
Mix with paddle slow speed for 1 minute
Scrape down
Mix with paddle slow speed for 2 minutes
Scale at 16 oz. into pans (3.5 x 6.75 x 2" aluminum)
Bake at 350’F for 45 minutes

*Milk is preferable
Russell-Miller American Beauty (Ash 0.30%, Protein 7.5%, pH 4.47-4.9)
Russell-Miller American Beauty Bakers (Ash 0.30%, Protein 11.30-11.50%)
Durkees – DURKO – vegetable, emulsified

:: BANANA CHIFFON CAKE

Step One:

Blend well by sifting several times. Place in mixer bowl:

Cake flour (high sugar carrying type) 1 Ib. 2 oz.
Sugar 10.5 oz
Baking powder 1 1/4
Salt 1/4
Milk solids, non fat 2 oz.

Step Two:

Mix, and allow to hydrate for a few minutes:

CONFOCO BANANA FLAKES 6.5 oz.
Water 11 oz.

Step Three

Stir together and add to the CONFOCO BANANA FLAKE mixture, then add to mixer bowl containing dry mix from step 1. Mix 4 minutes at second speed:

Step Four

Egg white 13 oz.
Sugar 11 oz.
Cream of tartar 1/4 oz.

Whip egg white to light foam and gradually add the sugar and cream of tartar. Whip to a stiff meringue.

Step Five:

Pour batter onto meringue and carefully fold into the batter.

For 8" layers, weigh 12 oz. into lightly greased pans. Bake 25 minutes at 360 F. For large chiffon rings, weigh 2 Ibs. into ungreased pans. Bake 50 to 60 minutes at 360 F.

Have cloth covered, flour dusted pans or suitable screens ready to turn cakes over immediately from oven.

:: BANANA ICE CREAM MIX (made with CONFOCO BANANA FLAKES)

Step One:

A 10% mix using 378.5 litres of white mix...

11.34 kg. CONFOCO BANANA FLAKES
34 litres Water
9 kg Sugar

... gives 2.4%CONFOCO BANANA FLAKES, or 9.6%CONFOCO BANANA FLAKES and water.

Step Two:

To make a similar mix of 3% CONFOCO BANANA FLAKES using the same amount of CONFOCO BANANA FLAKES, water and sugar in a 12% mix:

295 litres of 12% mix (9.2 Ib./gal.)
11.34 kg. CONFOCO BANANA FLAKES
34 litres Water
9 kg. Sugar...

... gives 3% CONFOCO BANANA FLAKES, or 12% CONFOCO BANANA FLAKES and water.

:: BANANA NOUGAT (made with CONFOCO BANANA FLAKES)

Sugar 30 Ibs.
Corn syrup (42 D E High Maltose) 15 Ibs.
Water 6 Ibs.
Salt 3 oz.
CONFOCO BANANA FLAKES 3 Ibs., 1 oz.
Fondant 15 Ibs.
Frappe 15 Ibs.
Kaomel 2 Ibs., 8 oz.

Step One:

1. Combine sugar, corn syrup, salt and water. Cook to 260 F.
2. Remove from heat, mix in CONFOCO BANANA FLAKES.
3. Place frappe in beater bowl. Add cooked syrup and beat well.
4. Add fondant and mix until grain starts to develop.
5. Add Kaomel. Mix until incorporated. Pour on slab.

The CONFOCO BANANA FLAKES is not reconstituted before adding to the candy. Atemperature correction should be made to compensate for the addition of solids. This product contains 3.5% CONFOCO BANANA FLAKES, based on the finished nougat weight.