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Friday, May 27th, 2011
Ingredients:
#267 EFCO Make-A-Million Donut Mix 10 lbs.
Water 3 lbs.
Pumpkin Puree 1 lb. 8 oz.
Pumpkin Pie Flavoring 5 oz.
Procedure:
Dough temperature- 72 degrees F to 76 degrees F.
Mix all the ingredients at low speed for 1 minute.
Scrape sides of bowl.
Mix at medium speed for 2 minutes.
Charge depositing machine and allow to rest for 10 minutes.
Frying Temperature- 375 degrees F to 385 degrees F.
ENJOY!
Wednesday, April 13th, 2011
Ingredients:
#112 EFCO Cream Cheese Filling
# 4305 EFCO ESL Sweet Dough
Streusel crumbs
Yeast
Water
Procedure:
Follow directions on the bag for the EFCO Sweet Dough. Cut dough into 20 oz. pieces and roll out flat. With a #12 scoop, spread 2 full scoops of EFCO Cream Cheese filling on top of dough and sprinkle with streusel crumbs. Roll up like a cinnamon bun nice and tight. Then, with a bench scraper cut into 6 even pieces, place in 8 inch Bundt cake pan and proof until it fills the pan. Bake at 350 degrees F for 25 to 30 minutes until golden brown, and sprinkle some powered sugar on top. ENJOY!
Thursday, May 13th, 2010
Small Batch Large Batch
Ingredients:
#4395 EFCO Scone Mix 12 lbs. 8 oz. 25 lbs.
Water 5 lbs. 10 lbs.
Additions: Blueberries, Chocolate Chips or Cranberries
Optional: Egg wash and sanding sugar for top of scones.
Procedure:
Mix water and EFCO Scone Mix in large bowl at low speed for 1 minute.
Mix 4 minutes at medium speed.
Blend 2 minutes at low speed or until blended evenly throughout dough.
Cut dough into 26 oz. balls.
Take 8 oz. of blueberries, chocolate chips or cranberries.
Fold into dough until well blended.
Flatten dough and cut into 8 triangle shaped pieces.
Egg wash the tops and sprinkle with sanding sugar (if desired).
Bake at 350 degrees for 18-22 minutes until golden brown.
ENJOY!
Wednesday, April 21st, 2010
Small Batch Large Batch
Ingredients:
#4303 EFCO Corn Bread Mix 10 lbs. 25 lbs.
Water 4 lbs. 10 lbs.
Cheddar Cheese- shredded 1 lb. 11 oz. 4 lbs.
Bacon- cooked 70 slices 175 slices
Procedure:
Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.
Mix 1 minute on low speed.
Scrape bowl and paddle.
Mix 3 minutes on low speed.
Grind up bacon and mix with shredded cheddar cheese.
Fold bacon/cheddar mixture into batter.
Scale 12 oz. of batter in a greased 6 x 8 foil pan.
Bake at 350° for 18 to 20 minutes until center is firm
ENJOY!
Wednesday, April 21st, 2010
Small Batch Large Batch
Ingredients:
#4303 EFCO Corn Bread Mix 10 lbs. 25 lbs.
Water 4 lbs. 10 lbs.
Jalapenos- Chopped 2 lbs. 13 oz. 7 lbs.
Procedure:
Place water in mixing bowl, then add #4303 EFCO Corn Bread mix.
Mix 1 minute on low speed.
Scrape bowl and paddle.
Mix 3 minutes on low speed.
Fold in chopped Jalapenos.
Scale 12 oz. of batter in a greased 6 x 8 foil pan.
Bake at 350° for 18 to 20 minutes until center is firm
ENJOY!
Friday, February 5th, 2010
Small Batch
Ingredients:
EFCO French Cruller Mix #307 5 lbs.
Vegetable Oil (10%) 8 oz.
Water (120 deg F) variable 7 lbs. 8 oz. to 8 lbs. 4 oz.
Whole Eggs* 2 lbs. 8 oz.
Baking Powder ½ oz.
*Whole eggs may be part egg white for a thinner shell.
Procedure:
1) Add combined water and oil mixture to mix over 1 minute period in low speed. Mix 2 minutes in low speed.
2) Add baking powder – mix 30 seconds in low speed.
3) Add eggs over 1 minute in low speed. Scrape bowl and mix 5 minutes in medium speed.
4) Drop out cream puffs of bag éclairs on silicone papered pans. Bake at 425 degrees F for 30 minutes.
ENJOY!
Thursday, February 4th, 2010
Ingredients: Small Batch Large Batch
EFCO Applesauce Cake Mix #6325 5 lbs. 25 lbs.
Water 1 lb. 4 ozs. 6 lbs. 4 ozs.
Oil 8 ozs. 2 lbs. 8 ozs.
Mix 1 minute at low speed;
mix 3 minutes at medium speed.
Add:
Canned Pumpkin 1 lb. 8 ozs. 7 lbs. 4 ozs. (1 can)
Pumpkin Pie spice ½ oz. 2 oz
Water 12 ozs. 4 lbs.
Mix 1 minute at low speed;
scrape bowl down.
Mix 2 minutes at low speed.
Scale:
6 lbs. per sheet
Baking temperature: 350º – 360º F
35 to 45 minutes*
*Time will vary depending on type of oven.
ENJOY!
Thursday, February 4th, 2010
Ingredients: Small Batch Large Batch
EFCO Applesauce Cake Mix #6325 5 lbs. 25 lbs.
Water 1 lb. 4 oz. 6 lbs. 4 oz.
Oil 8 oz. 2 lbs. 8 oz.
Mix 1 minute at low speed;
mix 3 minutes at medium speed.
Add:
Banana Puree 1 lb. 8 oz. 7 lbs. 4 oz. (1 can)
EFCO Banana Icing Fruit Concentrate #3746 2 ozs. 1 lb.
Water 12 oz. 4 lbs.
Mix 1 minute at low speed;
scrape bowl down.
Mix 2 minutes at low speed.
Scale: 6 lbs. per sheet
Baking temperature: 350º – 360º F
35 to 45 minutes*
*Time will vary depending on type of oven.
ENJOY!
Thursday, February 4th, 2010
Ingredients: Small Batch Large Batch
EFCO Applesauce Cake Mix #6325 5 lbs. 25 lbs.
Water 1 lb. 4 ozs. 6 lbs. 4 ozs.
Oil 8 ozs. 2 lbs. 8 ozs.
Mix 1 minute at low speed;
mix 3 minutes at medium speed.
Add:
Water 1 lb. 4 ozs. 6 lbs. 4 ozs.
Zucchini (shredded) 1 lb. 5 lbs.
Mix 1 minute at low speed;
scrape bowl down.
Mix 2 minutes at low speed.
Scale:
2-lb. loaf tin 18 ozs. batter
Baking temperature: 360º – 375º F
Layers / Square tin: 35 to 45 minutes*
*Time will vary depending on type of oven.
ENJOY!