Name: Kells Pancake Mix (5kg)
SKU: 3804
Price: 18.20 EUR
Availability: InStock

Description

Ingredient Declaration: Fortified Wheatflour (Wheatflour, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil [Palm, Rapeseed], Emulsifiers [Mono- And Diglycerides Of Fatty Acids, Diacetyl tartaric acid ester of mono- and diglycerides , Sodium Stearoyl-2-Lactylate], Whey Powder (Milk), Soya Flour, Raising Agents [Sodium Acid Pyrophosphate , Sodium Bicarbonate (E500ii), Monocalcium Phosphate (E341i)], Salt, Wheat Gluten, Whole Egg Powder, Improver [Wheat Gluten, Flour Treatment Agent : Ascorbic Acid, *Enzyme : Glucose-Oxydase (Wheat), Thickener: Carboxymethylcellulose .

Flour is produced so as to comply with the requirements of the Food safety Act. (EC) No 1169/2011, Calcium carbonate purity meets the criteria under (EU) No 231/20124. *Enzymes do not have to be declared on the cooked finished product label
Allergen information: Contains Wheat, Gluten, Egg, Soya and Milk products.
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight	5 kg
Packaging	5kg, 12.5kg
Nutritional Information	Typical values per 100g dry mix: Energy 1541KJ/365Kcal Fat 6.1g (of which saturates) 2.9g Carbohydrate 67.7g (of which sugars) 23.6g Dietary Fibre 2.0g Protein 8.6g Salt 2.9g The nutritional information is from calculation.
Suggested Recipes and Methods	DIRECTIONS FOR USE (American Style or ‘Scotch’ Pancake): 225 GRAMS MIX 235 GRAMS WATER (COLD) 1 EGG METHOD: 1. Place egg in blend and mix through. 2. Gradually stream in water while whisking on slow speed. 3. Whisk quickly or on fast to make a smooth lump free emulsion. 4. Have hotplate at 190C to 200C. 5. Lightly grease the plate with oil or fat. 6. Pour batter onto hotplate and allow to cook until all the bubbles have burst (approx. 90 seconds for a 65g-70g deposit pancake) 7. Turn the pancake over using a egg slice or trowel handled pallet knife. 8. Cook as required (another 60 seconds for a 65g-70g deposit pancake or 2.5 min in total approx.) 9. Adjust cooking times depending on heat in hotplate, size of pancake and personal colour preferences. 10. Allow cool and serve with topping of your choice. Or DIRECTIONS FOR USE (Alternative American or Scotch Style pancake): 1000 GRAMS MIX 600 GRAMS WATER (COLD) 600 GRAMS LIQUID BUTTERMILK METHOD: 1. Mix water and buttermilk together. 2. Place blend in a mixing bowl and stream in buttermilk/water blend and mix with whisk on fast until clear of lumps and forming an emulsion. 3. Have hotplate at 190C to 200C. 5. Lightly grease the plate with oil or fat. 6. Pour batter onto hotplate and allow to cook until all the bubbles have burst (approx. 90 seconds for a 65g-70g deposit pancake) 7. Turn the pancake over using a egg slice or trowel handled pallet knife. 8. Cook as required (another 60 seconds for a 65g-70g deposit pancake or 2.5 min in total approx.) 9. Adjust cooking times depending on heat in hotplate, size of pancake and personal colour preferences. 10. Allow cool and serve with topping of your choice. DIRECTIONS FOR USE (Traditional Style rolling pancake Recipe): 225 GRAMS MIX 470 GRAMS WATER (COLD) 1 EGG METHOD: 1. Whisk egg and water together to make an emulsion. 2. Place blend in a mixing bowl and stream in egg/water blend and mix with whisk on fast until clear of lumps and forming an emulsion. 3. Ensure hotplate or pan is hot (approx. 200C-220C) but ensure it is safe to do so. 4. Oil or grease the plate or pan with vegetable oil or fat. If using butter take care it does not burn and you may have to reduce the heat. 5. Pour batter onto the hotplate or pan and allow to spread. Cook for 1 minute on one side allowing bubbles burst and the sheen on the batter to change to ‘matt’ for all except the very centre. 6. Turn the pancake over on the hotplate – use a large trowel pallet knife or large egg slice. 7. Cook for a further 40 seconds. 8. Remove from the heat and allow to cool. 9. Roll and sprinkle in caster sugar and fresh lemon juice (optional). 10. Or serve as customer wishes – honey, butter, maple syrup or even savory accompaniment.