Details

Consistent, tolerant and easy-to-use. Traditional taste and appearance.

• Serve as a traditional breakfast or load them with toppings for an indulgent treat

• Formulated to forgive minor preparation errors and eliminate waste

• A consistent, tolerant, and easy-to-use Belgian waffle mix with with traditional taste and appearance

• Kosher Dairy

• Contains: 60 oz

Ingredients

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE), NONFAT MILK, SALT. CONTAINS 2% OR LESS OF: SUGAR, BARLEY MALT EXTRACT, SOYBEAN OIL, CORN STARCH, ARTIFICIAL FLAVOR, YELLOWS 5 & 6.

Directions

Yield: Scoop Size: 2-No 10; Ladle Size: 6 oz; Full Batch: 27; Half Batch: 13. Ingredients: Cool Water (approx 72 degrees F): Full Batch: 8 cups (4lb); Half Batch: 4 cups (2 lb). Butter (Melted): Full Batch: 2 cups (1 lb); Half Batch: 1 cup (8 oz); Eggs (Whole): Full Batch: 12 large (1 lb 5 oz); Half Batch: 6 large (10-1/2 oz); Mix: Full Batch: Full pouch (3 lb 12 oz); Half Batch: 7 cups (1 lb 14 oz). Mixing Directions: Hand mixing. 1. Melt total amount of butter in 1 cup of the water in a small saucepan over low heat. Note: heat just until butter is melted. Shut off heat. Remove saucepan from burner. 2. Pour remaining 7 cups of water and total amount of eggs into mixing bowl. Mix using a wire whip until blended and frothy. 3. Add total amount of waffle mix and mix until batter is blended and smooth. Add the water with the melted butter to the mixed batter. Mix until blended. 4. Deposit 2 no. 10 scoops (6 oz) of batter on a preheated Belgian waffle baker t 385 degrees F. Bake 3-1/2 - 4 minutes or until waffle crust is golden brown (Bake times may vary slightly depending on the brand and temperature setting of the Belgian waffle baker used for preparation). Pancake Directions: 1. Stir full pouch (3 lb 12 oz) mix into 6 cups (3 lb) milk, 4-1/2 cups (2 lb 4 oz) water, and 8 (14 oz) large eggs. 2. Add 1 cup (8 oz) butter which has been melted in 1 cup (8 oz) of water to the batter. 3. Mix until the batter is smooth. 4. Deposit 2 oz (no. 16 scoop) of batter on a heavily oiled and preheated griddle set at 375 degrees F. Grill 2 minutes on each side or until pancake turns golden brown and edges begin to dry. Fruited Pancakes: To 4 cups of prepared batter, add 1/2 cup of drained fruit. High Altitude (2500 ft. and above): To full pouch mix (3 lb 12 oz) add an additional 3/4 cup (3 oz) of all purpose flour and 1/3 cup (3 oz) of water. Follow package directions for preparing and baking, adding the flour with the mix in Step 3.

Waffle Toppings (Single Serving): Strawberries & Yogurt: Combine 1/4 cup sliced strawberries with 1/4 cup plain yogurt. Top a plain waffle with strawberry mixture. Garnish with a grating of fresh nutmeg. Banana Split: Top a plain waffle with scoops of vanilla, chocolate and strawberry ice creams placed in a row. Place 1/2 of a banana, split lengthwise, on each side of the ice cream. Ladle with chocolate sauce. Garnish with whipped cream, chopped nuts and a maraschino cherry. Recipe Variations: Signature Stir-Ins: Use the following directions for creating signature stir-ins. Weights and measures are given for full batch makeup. Spiced Waffles: Add 1 tbsp cinnamon, 1 tsp nutmeg, add 1 tsp pumpkin pie spice with the mix in step 3. Chocolate Waffles: Add 2-2/3 cups (8 oz) of cocoa with the mix in step 3.

Warnings

Contains wheat and milk ingredients., Waffle mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling.