Storms batter products

For pancakes, we offer a traditional, well-balanced batter suitable for dinner pancakes.

We can produce different types of waffle batter, such as fine waffle batter, wholegrain waffle batter, oat waffle batter and spelt waffle batter, to mention a few examples.

Our lapper batter is a standard recipe, but we are open to variations – both for this product and for all our other batter products.

All batters are produced at our facilities in Vøyenenga. We fill them into 10 kg buckets, freeze them and sell them as frozen products.

If the customer does not want Storms’ standard recipe, we are happy to tailor the product to specific requirements. We have our own product development laboratory and can develop new products together with and according to our customers’ needs.

If you want a batter that is sweeter, coarser, or with a specific flavour profile, we take on the challenge and work closely with you to achieve the desired end result.

Thawing and recommendations:

Once thawed, we recommend using the batter within 3 days and storing it refrigerated. Thorough stirring before each use is essential to ensure consistent quality and the same final result every time.

We do not recommend refreezing the batter after it has been thawed.

Yield per kg depends on several factors.

As a guideline, one kg of batter gives approximately: 20 pancakes, 10 waffles and 12 lapper

This will vary depending on:

• The size of your waffle iron
• The size and thickness of your pancakes
• The size of the lapper or sveler

Regardless of portion size, the taste and quality will remain consistent with Storms batters.