Storm's stir-fry products

For pancakes , we have a batter that is a traditional and good batter for dinner pancakes.

We can make different types of waffle batter , such as fine waffle, coarse waffle, oat waffle, spelt waffle as examples.

Lapperøre is a standard stirrer, but we are open to variations on this as well, and on all our other stirrer products.

We make the tubes today here at Vøyenenga, bottle them in 10 kg buckets, freeze them and sell the tubes frozen.

If the customer does not want Storms' standard batter recipe, we are happy to customize the product to the customer's wishes. We have our own product development laboratory and can develop new products together with and according to the customer's wishes.

If you want a batter variant that is sweeter, coarser, with a special flavor, we take on the challenge and help as best we can to get the final product the way the customer wants it.

Defrosting and recommendations:

Once the mixture has thawed, we recommend that it be used up within 3 days and that it be stored in the refrigerator. Stirring the mixture thoroughly before each use is a prerequisite for a good end result and that you get the same product every time.

It is not recommended to refreeze the batter after it has thawed.

The amount of each unit used, and how much you get out of each kg of batter, depends on various elements:

Basically, we say that you get about 20 pancakes per kg. batter, about 10 waffles per kg. batter, and about 12 pancakes per kg. batter.

This all depends on a few different things:

• How big of a waffle iron do you have?
• How big/thick do you want a pancake?
• How big patches or swales do you want?

The end result and taste should be the same every time with Storm's mixer.