| Yield 1X: | 424.25 | oz. | Allergens: | ||
| Portion: | 0.25 | oz. | Gluten, chili, garlic | ||
| Portions: | 1697.0 | ||||
| Shelf life: | 1 Month | ||||
| Date: | 8.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb. | oz./each | |
| AP Flour | 25.000 | |
| Granulated Salt | 14.000 | |
| Cayenne | 0.500 | |
| Garlic powder | 2.500 | |
| White pepper | 1.250 | |
| Paprika | 6.000 |
Carefully Measure all ingredients.
Combine in a suitable mixing bowl, and mix well using a whisk.
Transfer to a cambro, cover tightly, lable, date, and initial. Store at room temperature.