Frozen Waffles

Frozen Waffle (Liquid Eggs)

View dried egg formulation

Yield: 16 waffles


Ingredients Percent (%) Grams Volume
Flour, all-purpose 33.61 201.66 1 2/3 cups
Sugar, granulated 2.43 14.58 1 tbsp.
Non-fat dry milk 2.00 12.00 2 tbsp.
Baking powder 1.58 9.48 2 tsp.
Salt 0.53 3.18 1/2 tsp.
Water 40.00 240.00 8.5 fl. oz.
Whole eggs, liquid 10.71 64.26 2 fl. oz.
Canola oil 9.14 54.84 2 fl. oz.
Total 100.00 600.00

 Method of Production:

  1. Preheat a nonstick waffle iron.
  2. In the bowl of a standing mixer fitted with whisk attachment, mix the dry ingredients on low speed for one minute, or until thoroughly combined.
  3. Add wet ingredients to the dry ingredients, then mix on high speed for 30 seconds; stop the mixer and scrape the bowl.
  4. Mix again on high speed for 1 minute, then stop and scrape the bowl. Mix on high for another 30 seconds, then stop and scrape the bowl.
  5. Open the preheated waffle iron and coat evenly with nonstick cooking spray.
  6. Immediately pour 140g of batter onto the hot waffle iron, and quickly spread the batter evenly with a spatula. Cook until lightly golden, following the manufacturer’s directions (about 4 minutes).
  7. Carefully remove the waffles to a wire rack and cool to room temperature. Cut off any misshapen edges, then package the waffles in sealed poly bags. Store frozen until ready to reheat.

 

 Reheating Instructions

  • Place one frozen waffle in a toaster and cook on the waffle setting or other until heated through, crisp and desired browning is achieved.

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