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Custard - Cold Process
Recipe No:  R625a
Group  Ingredient KG
  Cold Water 1.200    25%
  INSTANT KRAMESS 0.400    75%

  Total Weight 1.600
Method:  1. Place ingredients in machine bowl and commence whisking on second speed.
2. Scrape down after a few seconds and continue whisking on top speed for 1 minute.
3. To obtain a smooth and attractive consistency, allow the custard to stand for 5 minutes then whisk a further minute on top speed.
Notes:  Recipe percentages are on total batter / mix weight (100%)
  The consistency can be varied by altering the amount of water added. For best results allow to stand for 15 minutes before piping.
Yield:  1.6 Kg of prepared custard