TOPPING KIT

• 85 g RED CRANBERRIES
• 105 g BLACK CURRANTS
• 190 g : Check weight of topping again. (report to supervisor if weights do not match)
• Coat topping in ROASTED QUINOA flour. Use sieve.
• Bake at 120 degrees for 5 minutes
• Cool topping in the cooling rack as per the cooling guidelines

DRY KIT

• 400 g PUFFED QUINOA
• 175 g SLICED ALMONDS
• 85 g PUMPKIN SEEDS
• 45 g CACAO NIBS
• 70 CHIA SEEDS
• 60 SUNFLOWER SEEDS
• 835 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

• 105 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 :-
• 105 g COCONUT SUGAR
• 45 g RICE BRAN OIL
• ¹⁄₂ tsp ROCK SALT
• ¹⁄₂ tsp CINNAMON
• 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 1256 gms in each tray.
• Bake at 150 degrees for 35 minutes (follow baking guidelines)
• Cool as per the cooling guidelines.
• Put 220 gms of topping in each tray after complete cooling. Mix for 1 minute.
• Empty contents in the filling tray and fill.