Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO CUSTARD POWDER
0.050
8.3
Sugar
0.050
8.3
Total Weight: 0.100
Group 2
Ingredient
KG
Weight (%)
Milk
0.500
83.4
Total Weight: 0.500
Method
Make a paste of the FINO CUSTARD POWDER sugar and a small part of the milk. Boil remaining milk add paste and bring back to a vigorous boil whilst stirring.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO CUSTARD POWDER
0.050
8.3
Sugar
0.050
8.3
Total Weight: 0.100
Group 2
Ingredient
KG
Weight (%)
Milk
0.500
83.4
Total Weight: 0.500
Method
Make a paste of the FINO CUSTARD POWDER sugar and a small part of the milk. Boil remaining milk add paste and bring back to a vigorous boil whilst stirring.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO CUSTARD POWDER
0.050
8.3
Sugar
0.050
8.3
Total Weight: 0.100
Group 2
Ingredient
KG
Weight (%)
Milk
0.500
83.4
Total Weight: 0.500
Method
Make a paste of the FINO CUSTARD POWDER sugar and a small part of the milk. Boil remaining milk add paste and bring back to a vigorous boil whilst stirring.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO CUSTARD POWDER
0.050
8.3
Sugar
0.050
8.3
Total Weight: 0.100
Group 2
Ingredient
KG
Weight (%)
Milk
0.500
83.4
Total Weight: 0.500
Method
Make a paste of the FINO CUSTARD POWDER sugar and a small part of the milk. Boil remaining milk add paste and bring back to a vigorous boil whilst stirring.
Additional Information
Recipe percentages are on total batter / mix weight (100%)
