Luikse wafel mix
liege waffle mix sack 25kg
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Liege Waffle Maker for Professional - Ampi.be
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Liege waffle mix

Catégories : Ingredients, Pastry mix

Price range: 22,00 € through 116,75 € HTVA

The mix is a blend for the preparation of authentic Liège waffles.

Developing a recipe takes a lot of time and investment but by using this mix it allows you to make easier and faster quality waffles.
Add the few necessary ingredients, butter, yeast & pearl sugar, and get the freshness of a traditional Liege waffle.

As a reminder, the pearl sugar is NOT included in the base mix.
This way you can adjust the amount of pearl sugar to achieve the desired result (sweeter or less sweet; more crunchy or less crunchy).

    Description

    • Shelf-life : 12 months from date of production.
    • Packaging : sack of 25 kg
    • Ingredients : mix, butter, yeast, pearl sugar c40 & water

    Additional information

    WeightN/A
    DimensionsN/A
    Weight

    ,

    Estimated production

    For 25kg :

    • 60g waffle dough : 950 waffles (38 waffles/kg of mix)
    • 80g waffle dough : 725 waffles (29 waffles/kg of mix)
    • 100g waffle dough : 575 waffles (23 waffles/kg of mix)
    • 120g waffle dough : 475 waffles (19 waffles/kg of mix)

    L'Atelier de Mady

    If the 25 kg quantity is too large, we recommend the L’Atelier de Mady box (mix of Liège waffles + pearl sugar) in a 2.7 kg package.

    More information on www.latelierdemady.be

    Recipe

    Ingredients

    • Mix – Liege waffle : 1000g
    • Water : 375g
    • Fresh yeast : 60g
      (or dry yeast: 20g)
    • Butter ou Margarine : 400g
    • Pearl sugar C40 : 460g

    Do you want order pearl sugar C40?
    Contact us directly on info@ampi.be or via the form at the bottom of the page.

    Preparation

    1. Mix the water, butter, yeast and Liège waffle mix until to have a homogeneous dough (1 min slow speed + 6 min fast speed).
    2. Without too much kneading, add the pearl sugar C40 (max 1 min slow speed).
      Advice : Dough’s temperature should be at 27°C
    3. Divide and form dough balls : from 70 grams to 120 grams.
    4. At ambient temperature let stand the dough for 60 minutes.
      When using a proofer room : ± 60 min. at 29°C – 85% R.H.

    Baking

    • Cooking temperature : ± 180°C.
    • Cooking time : ± 2 min 30

    Recipe in video

    Delivery & After-Sales Service

    • Fast worldwide delivery
    • Secure payment
    • European Union: order via Ampi® E-shop, e-mail or phone
    • Outside the EU: order exclusively by e-mail or phone
    • Responsive after-sales service: support before and after purchase (Europe & worldwide)
    • 1 year warranty on electrical components

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