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Almond flour banana bread (7)
Coconutty raw bar (4)
Cosmic Cluster (10)
Fudgy raw bar (3)
Granola (16)
Granola Bars (8)
Mug cake (5)
Nutty (raw bars) (3)
Pancake (2)
Superfood Porridge (3)
Ingredients
(2)
- confirm weight of Dry Kit. (16)
100% dark chocolate compound (2)
15 vertical lines (1)
70% BELGIAN DARK CHOCOLATE CHIPS (1)
8 horizontal lines (1)
: Check and confirm total weight of topping. (1)
: Check weight of dry kit again. (1)
: Check weight of topping again. (14)
ALMOND (1)
ALMOND BUTTER (5)
ALMOND FLOUR (38)
ALMONDS (5)
ALMONDS (SLIVERED) (12)
APRICOTS (5)
Add (Sesame + Kadhali powder) made in step 1 above (1)
Add 150 grams of chocolate chips in every jar. (1)
Add the Hazelnuts (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the almonds (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the cashew nuts (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the chana (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the following ingredients to the hot water :- (16)
Add the following to the jaggery syrup : (7)
Add the peanuts (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the pistachios (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add the walnuts (Dry kit) to the jaggery syrup (wet kit) and keep mixing till it is dry. (1)
Add these to the dough and mix by hand (1)
Add this powder to DRY KIT. (1)
Add this to the dough and mix by hand (4)
Add this to the dough and mix by spatula (3)
Add this to the dough and mix in food processor (1)
Add to Food Processor (PLASTIC BLADE) and pulse to mix (10)
After cooling, BAKE AGAIN at 100 degree for 10 minutes (10)
After cooling, BAKE AGAIN at 120 degree for 15 minutes (7)
Almonds (7)
Apricots (1)
BAKING POWDER (22)
BAKING SODA (4)
BANANA POWDER (18)
BEETROOT POWDER (6)
BELGIAN CACAO NIBS (1)
BELGIAN COCOA POWDER (11)
BELGIAN DARK CHOCOLATE CHIPS (1)
BLACK CURRANT (1)
BLACK CURRANTS (7)
BLACK PEPPER POWDER (11)
BLACK RAISINS (17)
BLACK SALT (7)
BLANCHED ALMOND BUTTER (13)
BLUEBERRIES (2)
BULEBERRY (1)
Bake at 120 degrees for 5 minutes (12)
Bake at 150 degrees for 30 minutes (1)
Bake at 150 degrees for 35 minutes (25)
Bake at 180 degrees for 14 minutes. (18)
Bake in rotary oven 120 degree for 5 minutes (2)
Bake in rotary oven at 140 degree for 20 minutes (3)
Bake in rotary oven at 140 degree for 25 minutes (4)
Bake in the oven as per the baking guidelines at 160 degrees for 30 minutes (1)
Bake in the oven as per the baking guidelines at 180 degrees for 14 minutes (4)
Bake in the rotary oven at 120 degree for 5 minutes (1)
Bake in the small oven @120 degrees for 5 minutes. Cool as per the cooling instructions. (3)
Bake the toppings at 120 degrees for 5 minutes (3)
Black Currants (4)
Black Raisins (5)
Black currants (1)
Blend cooled roasted peanuts and Kadhali into a POWDER. (1)
Blend sesame seeds + kadhali in a blender to make powder. (1)
Break clusters (if any) and make ensure every single nut is separately coated (7)
CACAO NIBS (4)
CARDAMOM POWDER (20)
CARROT POWDER (4)
CASHEW NUT (1)
CASHEWS (2)
CASHEWS (CHOPPED) (1)
CASHEWS (small) (2)
CAYENNE PEPPER (2)
CAYENNE PEPPER POWDER (2)
CHAAT MASALA (1)
CHANA (1)
CHECK : weight of 24 cubes should come appx. 50 grams (1)
CHIA SEED POWDER (3)
CHIA SEEDS (20)
CHOP PISTACHIOS (1)
CHOPPED PISTACHIOS (1)
CHOPPED PRUNES (1)
CINNAMON (2)
CINNAMON POWDER (57)
CLOVE POWDER (3)
CLOVES POWDER (1)
COCOA BUTTER CUBES (4)
COCOA POWDER (2)
COCOA POWDER (MORDE) (2)
COCONUT BUTTER (1)
COCONUT POWDER (9)
COCONUT SUGAR (29)
COFFEE POWDER (8)
CRANBERRIES (4)
CUMIN POWDER (4)
Cacao Nibs (6)
Cashew Nuts (3)
Cashews (1)
Check: Put one drop of jaggery solution in a bowl of water. (7)
Chopped 100% DARK CHOCOLATE (1)
Coat topping in ROASTED AMARANTH FLOUR Use sieve. (1)
Coat topping in ROASTED JOWAR FLOUR. Use sieve. (1)
Coat topping in ROASTED OATS FLOUR. Use sieve. (9)
Coat topping in ROASTED OATS flour. Use sieve. (3)
Coat topping in ROASTED QUINOA flour. Use sieve. (1)
Cocoa butter (2)
Confirm weight of topping. (2)
Continue heating till it boils (7)
Cool as per cooling guidelines. (1)
Cool as per the cooling guidelines (8)
Cool as per the cooling guidelines. (34)
Cool as per the cooling guidelines. Fill in golden pouch (500 g) (7)
Cool topping in the cooling rack as per the cooling guidelines (15)
Cranberries (4)
Cut every cube into 2 (1)
Cut the bars using specified cutters. (14)
DARK CHOCOLATE CHUNKS (Morde brand) (1)
DATE SYRUP (29)
DATES (4)
DATES (CHOPPED) (6)
DESICCATED COCONUT (8)
DESICCATED COCONUT POWDER (9)
DESSICATED COCONUT POWDER (3)
DRIED CHERRIES (1)
DRIED MANGO (1)
Date syrup (3)
Empty contents in the filling tray and fill. (26)
Empty the contents in baking trays. Fill 1060 gms of material in each tray. (1)
Empty the contents in baking trays. Fill 1256 gms in each tray. (1)
Empty the contents in baking trays. Fill 1426 gms in each tray. (1)
Empty the contents in baking trays. Fill 1499 gms in each tray. (3)
Empty the contents in baking trays. Fill 1520 gms in each tray. (1)
Empty the contents in baking trays. Fill 1637 gms in each tray. (1)
Empty the contents in baking trays. Fill 1703 gms in each tray. (1)
Empty the contents in baking trays. Fill 1965 gms of material in each tray. (2)
Empty the contents in baking trays. Fill 1976 gms in each tray. (1)
Empty the contents in baking trays. Fill 2070 gms in each tray. (2)
Empty the contents in baking trays. Fill 2274 gms in each tray. (1)
Empty the contents in baking trays. Fill X gms in each tray. (1)
Empty the contents in the baking tray gently. Do not press the material by hand. (10)
Empty the contents into baking tray. Even it out using rolling pin. (14)
FARDH DATES (6)
FIGS (6)
FILLING (4)
FLAX MEAL (2)
FLAX SEED POWDER (8)
FLAX SEEDS (2)
FLAX SEEDS (WHOLE) (14)
FLAX SEEDS POWDER (15)
Figs (3)
Fill the dry kit in golden pouch (4)
Fill the mixture in the jar/ pack. (1)
Fill this in small green pouch (2)
Fill this in small green pouch – 10g in each pack (6)
Fill this in small green pouch – 15g in each pack (1)
Fill this in small green pouch – 6g in each pack (6)
Fill this mix in golden pouch – 180 g in each pack (1)
Fill this mix in golden pouch – 300 g in each pack (1)
Fill this mix using SS shovel in green zip lock pouch (12)
Fill this mix using the filling table in B2B zip lock golden pouch (3)
Fill using filling table. (2)
Fill using the filling table (8)
GINGER POWDER (14)
GOJI BERRIES (2)
GREEN RAISIN (2)
GREEN RAISINS (6)
Goji Berries (2)
Green Raisins (5)
Grind everything in a blender at high power until it turns into a powder. (1)
HAZELNUTS (5)
HOT WATER (27)
Hazelnut Butter (1)
INSTANT COFFEE POWDER (3)
JAGGERY POWDER (33)
JOWAR ATTA (8)
KADHALI FLOUR (26)
Keep the cooling rack in the cooling area and cool as per the cooling guidelines. (6)
Kiwi (3)
LEMON POWDER (6)
Log 1 (dough) - 13cm x 128cm (cut marks at 4cms) (4)
Log 2 (filling) - 5cm x 128cm (4)
MANGO (1)
MASALA MILK MIX (5)
MIX WET KIT 1 + WET KIT 2 (4)
MORDE 70% DARK CHOCOLATE (1)
MORDE 70% DARK CHOCOLATE CHUNKS (10)
MORDE CHOCOLATE CHIPS (3)
MORDE COACOA POWDER (1)
MORDE COCOA POWDER (6)
MORDE DARK CHOCOLATE CHUNKS (2)
MORDE DARK CHOCOLATE SHAVINGS (1)
Make 10g mini bars of the dough. (1)
Make 10g square bars of the dough. (1)
Make 10g square bars of the dough. Note extra weight and make that too into a small bar. (1)
Make 10g square mini bars of the dough. (3)
Make 10g square mini bars of the dough. Note extra weight and make that too into a small square. (4)
Make cookies. Weight of one cookie : 25g. (4)
Make paste in food processor (3)
Make paste of figs and cranberries in food processor (1)
Mix all ingredients in a bowl really well. (17)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch (6)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – (1)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 180 g in each pack (5)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 180g in each pack (2)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 300 g in each pack (4)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 300g in each pack (1)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 450g in each pack (1)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch – 60g in each pack (5)
Mix all ingredients in a bowl really well. Fill this mix in golden pouch –180 g in each pack (1)
Mix all ingredients in a bowl really well. Fill this mix in small golden pouch (1)
Mix all ingredients. Bake at 120 degrees for 5 minutes. (7)
Mix all the ingredients using a spatula very well. fill in the jar. (3)
Mix and put aside for 5 minutes. It will form gel. (4)
Mix everything in a bowl. Fill X grams of material in one jar. (1)
Mix in a bowl using a spatula until completely mixed (1)
Mix this powder with Pack A powder (1)
Mix using a whisk (10)
Mix well using a spatula for 1 minute. Fill this mixture in the steel nozzle pouring bottle. (16)
Morde CHOCOLATE CHIPS (4)
Morde COCOA POWDER (2)
NUTMEG POWDER (5)
OAT ATTA (3)
OAT FLOUR (4)
OATS ATTA (16)
OATS FLOUR (16)
OATS POWDER (12)
PEA PROTEIN POWDER (6)
PEANUT BUTTER (17)
PEANUTS (3)
PISTACHIOS (6)
POP CORN KERNELS (4)
POPPY SEEDS (9)
PRUNES (1)
PRUNES (CHOPPED) (2)
PRUNES PASTE (2)
PUFFED AMARANTH (19)
PUFFED MILLETS (8)
PUFFED QUINOA (2)
PUMPKIN PIE SPICE MIX (4)
PUMPKIN PIE SPICE POWDER (1)
PUMPKIN SEED (1)
PUMPKIN SEEDS (15)
Peanut Butter (2)
Peanuts (2)
Pistachios (3)
Process all ingredients in food processor and form a dough (10)
Process everything in a food processor to form a dough (4)
Process till forms a ball . repeat 2 time. refrigerate for 30 mins.cut in squares using roller. (1)
Pulse everything in food processor (PLASTIC BLADE) 3 times (4)
Pulse in food processor (PLASTIC BLADE) 3 times (6)
Pulse in the food processor until everything is well mixed. DO NOT over mix. (18)
Pumpkin Seeds (6)
Pure mint essential oil (1)
Put 100 gms of topping in each tray after complete cooling. Mix for 1 minute. (2)
Put 196 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 215 gms of topping in each tray after complete cooling. Mix for 1 minute. (3)
Put 220 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 255 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 270 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 315 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 385 gms of topping in each tray after complete cooling. Mix for 1 minute. (2)
Put 390 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put 470 gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put Dry kit in coating pan machine and let it mix in the machine for 30 seconds (16)
Put Y gms of topping in each tray after complete cooling. Mix for 1 minute. (1)
Put all the ingredients in the double cone mixer and turn the machine on. Mix for 5 minutes. (3)
RED CRANBERRIES (19)
REFRIGERATE the material for 30 minutes in the refrigerator. (3)
REGULAR DATES (3)
RICE BRAN OIL (26)
RICE FLOUR (4)
ROASTED PEANUTS (1)
ROASTED PEANUTS - chopped in half (1)
ROCK SALT (72)
ROLELD OATS FLOUR (1)
ROLLED OATS (58)
ROLLED OATS FLOUR (2)
ROSE MILK MIX (1)
ROSE PETALS (4)
ROSE POWDER (4)
Red Cranberries (5)
Roll out the dough evenly using a rolling pin (4)
SESAME SEEDS (2)
SLICED ALMONDS (19)
SLICED RED CRANBERRIES (1)
STAR ANISE POWDER (1)
STRAWBERRRY POWDER (1)
STRAWBERRY POWDER (3)
SUNFLOWER SEEDS (13)
Stop the coating pan machine after 8 minutes. (16)
Sunflower Seeds (5)
Sunflower seeds (2)
TURMERIC POWDER (2)
Trays - Fill the mixture in these many trays (500g in each tray) (1)
Trays - Put the mix in this many tray (500g in each tray.) (1)
Trays - Put the mix these trays (500g in each tray) (1)
Turn off the heat once done. (7)
Turn on the coating pan machine and pour the wet mix into the dry mix (using the steel nozzle pouring bottle). (16)
WALNUTS (2)
WATER (10)
WATERMELON SEEDS (8)
WHITE SESAME SEEDS (3)
WHOLE ALMONDS (2)
WRAP following 2 logs each 64 cms in length. cut each log into 16 flaps of 4cms each. (4)
Walnuts (1)
Watermelon Seeds (5)
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