TOPPING KIT

• 47 g BLACK CURRANTS (chopped)
• 42 g CRANBERRIES
• g Coat topping in ROASTED OATS FLOUR. Use sieve.
• g Bake at 120 degrees for 5 minutes
• Cool topping in the cooling rack as per the cooling guidelines
• 167 g MORDE 70% DARK CHOCOLATE (chop and add this to cooled down topping)
• 256 g : Check weight of topping again. (report to supervisor if weights do not match)

DRY KIT (mix in coating pan machine)

• 795 g ROLLED OATS
• 146 g PUMPKIN SEEDS
• 177 g SLICED ALMONDS (chopped)
• 1134 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

• 146 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 :-
• 146 g COCONUT SUGAR
• 63 g RICE BRAN OIL
• ¹⁄₂ tsp ROCK SALT
• 1 tsp CINNAMON POWDER
• Mix well using a spatula for 1 minute. Fill this mixture in the steel nozzle pouring bottle.
• 15 g INSTANT COFFEE POWDER (dissolved in 1 tsp WATER)

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 1499 gms in each tray.
• Bake at 150 degrees for 35 minutes (follow baking guidelines)
• Cool as per the cooling guidelines.
• Put 215 gms of topping in each tray after complete cooling. Mix for 1 minute.
• Empty contents in the filling tray and fill.