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Liège Waffles (Belgian)


Flour (high-protein) 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water approx. 75% 7500 g
Sugar Nibs P2 30% 3000 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
Dough temperature Approx. 24ºC
Scale Approx. 100 grams or desired weight to match the waffle iron
Moulding Round up to the desired shape
Baking Press the dough pieces directly with the waffle iron
BRC Halal Kosher RSPO Skal

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