Ingredients

Group 1
Ingredient
KG
Weight (%)
KRAMESS
0.300
23.1
Water
0.250
19.2
Total Weight: 0.550
Group 2
Ingredient
KG
Weight (%)
Water
0.750
57.7
Total Weight: 0.750

Method

Dissolve Kramess in water (Group 1) and mix to a smooth solution. Temperature of water for this solution should be 40-50¡C. Bring Group 2 to the boil and add the Group 1 solution. 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 (%)
KRAMESS
0.300
23.1
Water
0.250
19.2
Total Weight: 0.550
Group 2
Ingredient
KG
Weight (%)
Water
0.750
57.7
Total Weight: 0.750

Method

Dissolve Kramess in water (Group 1) and mix to a smooth solution. Temperature of water for this solution should be 40-50¡C. Bring Group 2 to the boil and add the Group 1 solution. Bring back to a vigorous boil whilst stirring.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Custard, Hot Process

Finished Product

Finished Product

1.3 kg of prepared custard