Our products

STORAGE INSTRUCTIONS
Store in a freezer at -18°
Recommendation for thawing out: 24hrs in a cold room at +5° maximum
Frozen storage life: 12 months

INGREDIENTS
Flour, salt, sugar, yeast, water, 100% vegetable margarine, eggs, bicarbonate of soda-vanilla

ALLERGENS
Eggs and derivatives, cereals containing gluten, milk, derivatives and products containing lactose, soya and derivatives

PREPARATION RECOMMENDATION
Take the pieces of dough out of the freezer a few hours before putting them in the proofing cabinet
The dough pieces must be baked within 5 hours to prevent the yeast from losing its properties
The proofing time varies between 45 min and 1h30, depending on the proofing cabinet used at 30-35°
Once assembled, the dough pieces must be baked immediately

PREPARATION
Place the dough in the waffle iron when it reaches 180°
Bake a maximum of 4 pieces of dough at a time
The temperature should remain at 180° with 10% margin either way
Bake for 3 minutes exactly.
Turn the waffle iron halfway through cooking to evenly distribute the caramel inside. The Liège waffle is best eaten hot. To reheat once baked, heat for 1 minute at 120° (possible to reheat the waffle at 120° for 45 to 60 seconds to reduce waiting time)

STORAGE INSTRUCTIONS
Store in a freezer at -18°
Recommendation for thawing out: 24hrs in a cold room at +5° maximum
Frozen storage life: 12 months

INGREDIENTS
Flour, salt, sugar, yeast, milk powder, vegetable margarine, eggs, butter, soya meal, vanilla

ALLERGENS
Eggs and derivatives, cereals containing gluten, milk, derivatives and products containing lactose, soya and derivatives

PREPARATION RECOMMENDATION
Take the pieces of dough out of the freezer a few hours before putting them in the proofing cabinet
The dough pieces must be baked within 5 hours to prevent the yeast from losing its properties
The proofing time varies between 45 min and 1h30, depending on the proofing cabinet used at 30-35°
Once assembled, the dough pieces must be baked immediately

PREPARATION
Place the dough in the waffle iron when it reaches 180°
Bake a maximum of 4 pieces of dough at a time
The temperature should remain at 180° with 10% margin either way
Bake for 3 minutes exactly.
Turn the waffle iron halfway through cooking to evenly distribute the caramel inside. The Liège waffle is best eaten hot. To reheat once baked, heat for 1 minute at 120° (possible to reheat the waffle at 120° for 45 to 60 seconds to reduce waiting time)