Cream for Wafer Biscuit/Ice Cream Cone - Recipe
Procedure
Batter for Ice Cream Cone / Wafer Sheets
Sl.No. Ingredients Weight
1 Wheat Flour 7.5 Kg
2 Maize Starch 150 gms
3 Powdered Sugar 100 gms
4 Fat 180 ml
5 Soya Lecithin Liquid 20 gms
6 Sodium Bicarbonate and
Ammonium Bi-Carbonate (3:1)
40 gms
7 Sodium Meta-bisulphide 2 gms
8 Salt 20 gms
9 Water 12 Litres
10 Colour Q.S
Notes on batter dough preparation
Dough Preparation: Preparation of the oil/fat - lecithin emulsion: Oil / Fat should be heated lukewarm. Lecithin should be added slowly and stirred until it dissolves completely. The quality of the emulsion should correspond to the batter recipe used. Then it is poured into the readily prepared wafer batter and stirred.
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