Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.750
43.7
Potatoes (diced)
0.150
8.7
Carrots (diced)
0.100
5.8
Peas
0.025
1.5
Frozen Corn Kernels
0.025
1.5
Zucchinis (sliced)
0.050
3
Cauliflower (pieces)
0.100
5.8
Mushrooms (diced)
0.050
3
FINO MEAT PIE SEASONING
0.025
1.5
Total Weight: 1.275
Group 2
Ingredient
KG
Weight (%)
Full Cream Milk Powder
0.150
8.7
Water
0.250
14.5
BAKELS COOK UP STARCH
0.040
2.4
Total Weight: 0.440

Method

Make a paste with Group 2. Bring Group 1 to the boil. Add Group 2 whilst stirring. Continue to stir until the mixture comes back to the boil. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the BAKELS COOK UP STARCH.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.750
43.7
Potatoes (diced)
0.150
8.7
Carrots (diced)
0.100
5.8
Peas
0.025
1.5
Frozen Corn Kernels
0.025
1.5
Zucchinis (sliced)
0.050
3
Cauliflower (pieces)
0.100
5.8
Mushrooms (diced)
0.050
3
FINO MEAT PIE SEASONING
0.025
1.5
Total Weight: 1.275
Group 2
Ingredient
KG
Weight (%)
Full Cream Milk Powder
0.150
8.7
Water
0.250
14.5
BAKELS COOK UP STARCH
0.040
2.4
Total Weight: 0.440

Method

Make a paste with Group 2. Bring Group 1 to the boil. Add Group 2 whilst stirring. Continue to stir until the mixture comes back to the boil. Maintain boiling for approximately 5 minutes to ensure complete gelatinisation of the BAKELS COOK UP STARCH.

Additional Information

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