The Batter

• Start with cold milk in a large mixing bowl.
• Add very warm water to the milk (125-136º F).
• Add mix to warm liquid and stir until smooth.
• Scrape the sides to get all the mix.
• Slowly add the butter while whisking making sure the butter is fully mixed.
• The mix rises while it rests so it needs room to grow. The rise can vary from 16 – 22 quarts.
• For a double-batch recipe, store it in a 22-quart Cambro container.
• Place the lid on loosely so the container can breathe.
• Mark the level of the batter with the date label to track the rise.
• Refrigerate overnight for next-day use or let rise 1.5 hours for same-day use.
• The batter can last for 2-3 days when refrigerated.

Cooking

• Use a 6-8 oz ladle depending on the waffle iron size.
• The batter should be bubbly and free-flowing and kept chilled during service.
• The waffle iron temperature should be set to 390º F.
• Cook time can vary between 3 and 3.5 minutes depending on portion size.
• The equipment we provide is set to 390º F and 3 minutes and can be adjusted to suit.

Service Tips

• Just like fresh bread, our waffles simply taste best if you let them rest a minute before eating.
• The waffles should rest on a wire cooling rack to keep their crispness.
• Our waffles will hold perfectly on a cooling rack for 30-45 minutes.
• Reheat the waffle in the iron for 10 – 20 seconds.
• Using the 6-tiered rack we offer will eliminate the wait for waffles.