Stroopwafel Mix (Dutch Syrup Waffles) 

Ready-to-use mix | Just add water | Net weight: 10 kg ℮

Bake delicious, traditional Dutch stroopwafels with the professional Stroopwafel Mix from Funky Chef®! Specially developed for professional use, this convenient baking mix makes it easy to create freshly baked, thin waffles with a delicate cinnamon flavour, ready to be filled with sweet, rich syrup.

Stroopwafels are one of the Netherlands' most famous sweet treats. Each stroopwafel consists of two thin waffle halves sandwiched together with a layer of sweet syrup filling. Served warm, they offer a wonderful combination of lightly crisp waffle and soft, sweet syrup.

Preparing the dough couldn't be easier. Simply add water! Knead briefly, shape the dough into small balls and start baking straight away, with no complicated preparation or resting time required.

The Funky Chef® Stroopwafel Mix is ideal for market stalls, food trucks, bakeries, cafés, events and other hospitality professionals who want to offer customers the irresistible aroma and flavour of freshly made Dutch syrup waffles.

This great-value 10 kg bulk pack is specially suited to professional kitchens and larger production volumes. The mix is supplied in one 10 kg bag, allowing you to weigh out exactly the quantity you need and adjust production to meet daily demand.

YIELD

With this bulk pack, you can make approximately:

• Per 1 kg of Stroopwafel Mix: 30 stroopwafels measuring 8.5 cm in diameter.

• Per complete 10 kg bag: 300 stroopwafels measuring 8.5 cm in diameter.

Actual yield may vary depending on the amount of dough used per waffle and the waffle iron.

INSTRUCTIONS FOR USE

Mixing ratio: 1 kg of Stroopwafel Mix + 200 ml of water.

Baking temperature: Approximately 210°C.

Baking time: Approximately 1 minute.

1. Weigh out 1 kg of Stroopwafel Mix and place it in a mixing bowl or the bowl of a stand mixer.

2. Add 200 ml of water and knead until you have a smooth, cohesive dough.

3. Divide the dough into balls weighing approximately 40 g each.

4. Preheat a suitable stroopwafel iron to approximately 210°C.

5. Place a dough ball in the waffle iron and bake for approximately 1 minute, until golden brown.

6. Immediately after baking, cut the waffle into a neat circle approximately 8.5 cm in diameter.

7. While the waffle is still warm, carefully slice it horizontally into two thin halves using a sharp knife.

8. Spread a layer of stroopwafel syrup filling over one half.

9. Place the other half on top and press gently to distribute the syrup evenly.

Tip: Slice the waffles while they are still warm. Once cooled, they become firmer and are more difficult to split horizontally.

Please note: The syrup filling is not included in the mix and must be added separately.

INGREDIENTS

WHEAT flour, refined palm fat, cane sugar, whey powder (MILK), anti-caking agents (E551, E451), whole MILK powder, dextrinised WHEAT flour, EGG powder, cinnamon, roasted WHEAT malt flour, BARLEY malt extract, caseinate (MILK), salt, stabiliser (E451(i)).

ALLERGEN INFORMATION

Allergens are highlighted in bold and capital letters in the ingredients list. May contain traces of rye, soya and almonds.

NUTRITIONAL VALUES PER 100 g

STORAGE CONDITIONS

Store in a cool, dry place in a tightly sealed package. Prepared dough can be stored covered in the refrigerator for approximately 2 to 3 days.