Lam-Kote Mix
MAURI Lam-Kote Mix delivers a rich cocoa flavour that is perfectly absorbed into the lamington for easy coating.
Basic Recipe
| Ingredients | Weight (kg or L) |
|---|---|
| MAURI Lam-Kote | 1.000kg |
| Water | 1.000L (*If a less thick mixture is required, water level may be increased by up to 100mls per 1.000kg of Lam-Kote.) |
Method
Step 1
Add MAURI Lam-Kote mix to boiling water.
Step 2
Mix on low speed using the whisk for approximately 1 minute, or until all lumps have dispersed and mixture is smooth.
Step 3
Allow mixture to cool. Dip sponge or cake product into mixture.
Step 4
Drain the dipped product.
Step 5
Tumble the dipped product in coconut, coating all sides evenly.
Suggested Handling Procedure
Under laboratory conditions we have found a mixture dipping temperature of approximately 40°C-45°C quite appropriate. You may wish to trial this dipping temperature.
Note: By varying the Lam-Kote mixture dipping temperature and/or water addition level, absorption rate of Lam-Kote mixture may be varied slightly.
