CSM (Bakemark)

Craigmillar Buttery Scone Mix 12.5 kg

Name: Craigmillar Buttery Scone Mix 12.5 kg
Brand: CSM (Bakemark)
SKU: G45564
Availability: OutOfStock

SKU: G455641 pcs = 12.5 kg

Description

Craigmillar Buttery Scone Mix is a scone mix for bakery scone production, made with wheat flour, sugar, raising agents, palm fat and rapeseed oil, with buttermilk powder and milk cream powder, and the United Kingdom as its country of origin.

Mix 42 % water (5.25 kg) into 12.5 kg of dry mix on low speed, rest, pin and cut out the dough, then bake at 220 to 225 °C for approximately 10 minutes. Contains: cereals containing gluten, milk, soya. May contain: eggs. Suitable for vegetarians. Store cool, dry and infestation free below 25 °C; unopened shelf life is 300 days after production, and it is supplied as a 12.5 kg pack.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

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Variants

SKU	Price
G45564	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G45564	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

From the manufacturer's specification dated 31 December 2025. The label on the product you receive takes precedence.

How to use

Dosage: 42% water on dry mix (12.5 kg mix : 5.25 kg water), 13% fruit (1.6 kg)
Preparation: 100% Dry Mix 12.5kg; 42% Water 5.25kg; 13% Fruit 1.6kg. Place dry mix in a bowl fitted with a beater. Add water over 1minute on low speed. Scrape down and mix for further 1½minutes on low speed. Mould the dough into a ball and rest under a plastic sheet/bread cloth for 10 minutes. Pin dough to required depth. Rest for a further 5minutes the cut out into desired shapes. Rest for 15minutes before baking Bake at 220 to 225°C for approximately 10 minutes.
Baking temperature: 220 to 225°C
Baking time: approximately 10 minutes

Ingredients

Ingredients: WHEAT flour (WHEAT flour; Calcium carbonate; Niacin; Iron; Folic acid; Thiamine); Sugar; Raising agent: Sodium carbonates, Diphosphates, Calcium phosphates; Palm fat; Rapeseed oil; Pregelatinized starch; Dextrose; ButterMILK powder; MILK cream powder; SOY flour; Emulsifier: Sodium stearoyl-2-lactylate, Mono- and diglycerides of fatty acids; Salt; Flavouring; Stabiliser: Guar gum.