| Yield 1X: | 640.50 | oz | Allergens: | ||
| Portion: | 2 | oz | Gluten, garlic, chili, | ||
| Portions: | 320.3 | ||||
| Shelf life: | Dry | ||||
| Date: | 12.26.18 | ||||
| Seasoned flour | 8 | 5.00 |
| Rice Flour | 25 | |
| Baking Powder | 4.25 | |
| Salt | 1 | 4.25 |
| Sugar | 5 | 3.00 |
Carefully measure all dry ingredients
Combine in a deep lexan, then mix well using a whisk. Divide into 10 kits of 64 oz. in plastic zip-lock portion bag. Label, date, initial, and store at room temperature.
To use, add one kit to a cambro, then add the 2 quarts + 4 oz. of water, and mix until smooth.
Use a rubber spatula to make sure that the ingredients in the corners are incorporated. Use for one day, adding water as needed to maintain the proper consistencey (see photo.)