Batter:

• SEEDS & GRAINS MIX: 1.200 kg
• LIQUID MALT-EXTRACT: 0.200 kg
• MELLA FRUITY FILLINGS-CHERRY: 0.250 kg
• MELLA FRUITY FILLINGS-APRICOT: 0.250 kg
• IREKS PUMPKIN SEEDS: 0.150 kg
• Almond: 0.500 kg
• Hazelnut: 0.150 kg
• Water: 0.200 l
• Total weight: 2.900 kg

Mixing time: 4 - 5 minutes, Medium speed

Baking temperature: 160 °C – 170° C

Baking time: 12 - 13 minutes

Instructions for use: Mix all the ingredients together. Spread the mixture evenly on the trays and bake for the specified time.

White Chocolate Mousse:

• MELLA GOURMET WHIP: 1.250 kg
• MELLA CREAM MIX (mixed): 0.700 kg
• LUBECA WEISSE SCHOKO%29: 0.200 kg
• LIQUID MALT-EXTRACT: 0.100 kg
• White cheese - Pınar: 1.000 kg
• Gelatine leaves: 0.040 kg
• Total weight: 3.290 kg

Instructions for use: Soak the gelatine leaves in ice and cold water until they soften. Heat the MELLA GOURMET WHIP and LIQUID MALT-EXTRACT until it starts boiling. Add the softened gelatine leaves and LUBECA WEISSE SCHOKO%29, stirring until the chocolate is melted. Finally, incorporate the softened white cheese and mixed MELLA CREAM MIX until the mixture is smooth.