TOPPING KIT

• 170 g RED CRANBERRIES
• 170 g BLACK RAISINS
• 340 g : Check weight of topping again. (report to supervisor if weights do not match)
• Coat topping in ROASTED AMARANTH FLOUR Use sieve.
• Bake at 120 degrees for 5 minutes
• Cool topping in the cooling rack as per the cooling guidelines

DRY KIT (mix in coating pan machine)

• 290 g PUFFED AMARANTH
• 330 g SLICED ALMONDS
• 130 g PUMPKIN SEEDS
• 120 g SUNFLOWER SEEDS
• 125 g COCONUT POWDER (desiccated coconut)
• 995 g - confirm weight of Dry Kit.
• Put Dry kit in coating pan machine and let it mix in the machine for 30 seconds

WET KIT

• 200 g HOT WATER (Induction Top : Heat WATER at 160 degrees for 2 minutes. Turn off the heat.)
• Add the following ingredients to the hot water :-
• 200 g COCONUT SUGAR
• 80 g RICE BRAN OIL
• 1 tsp ROCK SALT
• 1 tsp NUTMEG POWDER
• Mix well using a spatula for 1 minute. Fill this mixture in the steel nozzle pouring bottle.

MIXING (DRY + WET)

• Turn on the coating pan machine and pour the wet mix into the dry mix (using the steel nozzle pouring bottle).
• Stop the coating pan machine after 8 minutes.

BAKING + COOLING + FILLING

• Empty the contents in baking trays. Fill 1637 gms in each tray.
• Bake at 150 degrees for 35 minutes (follow baking guidelines)
• Cool as per the cooling guidelines.
• Put 270 gms of topping in each tray after complete cooling. Mix for 1 minute.
• Empty contents in the filling tray and fill.