My waffles are sticking to my machine, what is wrong?

Waffles usually stick due to improper temperature, incorrect batter consistency, or worn-out non-stick plates. Waffle machine plates can lose their non-stick coating over time due to repeated usage and carbon buildup. Proper cleaning and maintenance are essential for consistent results. Other common reasons include underbaking or overbaking, a temperature difference of more than 5°C between top and bottom plates, and batter that is too light due to excess water or oil.

My waffles are getting soggy quickly, what should I do?

Waffles can become soggy due to insufficient heat, high moisture levels, or humidity. To keep waffles crispy, preheat the waffle iron to 200°C before pouring the batter, maintain proper baking temperature throughout the process, reduce excess water in the recipe, and avoid high humidity during storage.

How long can I use the waffle batter after mixing?

Waffle batter can be used for up to 12 hours when stored under refrigeration. However, for best results and optimal texture, freshly prepared batter is recommended.

Can I make any waffle variants using this mix?

Yes. SwissBake® Eggless Golden Belgian Waffle Mix can be used to prepare several waffle variations. For chocolate waffles, add 4% to 6% cocoa powder to the recipe. For charcoal waffles, add approximately 2% food-grade activated charcoal powder. Alternative waffle options include Mochi Waffle Mix for a chewy texture, Savoury Waffle Mix for herbed and cheesy waffles, Gluten-Free Waffle Mix for dietary-specific requirements, and Brownie Waffle Mix for brownie-style waffles.

What is the ideal baking time and temperature to bake SwissBake® Golden Belgian Waffles?

The ideal baking temperature is between 170°C and 180°C on a preheated waffle iron. Bake for approximately 3 to 5 minutes, or according to the waffle iron manufacturer's instructions, until the waffles are golden brown and fully cooked.

EASY CRÈME BRÛLÉE MIX

CODE - D13117

SwissBake® Easy Crème Brûlée Mix is a premium dessert mix for the preparation of rich, creamy & sumptuous French crème brûlée with a no bake & bain marie free method....Read More

Rich & creamy mouthfeel.
Gelatine-free & egg-free.
Hassle-free preparation process.
Delivers consistent results.

USAGE : An 100% eggless & gelatine-free dessert mix for creamy & perfectly set crème brûlée recipe. No baking required!

DOSAGE : 15 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Delight your customers with rich, creamy & sumptuous crème brûlée prepared using SwissBake® Easy Crème Brûlée Mix. A powdered gelatine-free and egg-free mix for preparing delicious, traditional vanilla Crème Brûlée dessert with minimal hassle & no baking required.

This premium dessert mix is an instant solution for the preparation of classic French Crème Brûlée. Simply heat & whisk all ingredients together on a saucepan in order to get your perfect dessert mixture ready in minutes. Refrigerate the mixture for 2 hours before serving the Crème Brûlée to customers. Serve it directly or sprinkle with sugar & caramelize the top with a torch to get an enchanting golden top crust.

This mix has been formulated using all-natural gelatine-free ingredients & conveniently delivers consistent results. Ideal for professional chefs & bakers who offer customers premium dessert preparations or simply looking to surprise them with scrumptious dessert offerings.

Key Ingredients

Sugar, Modified starches & natural colours.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
EASY CRÈME BRÛLÉE MIX-D13117	150 gm	15.79%
HEAVY CRÉME	400 gm	42.11%
MILK	400 gm	42.11%

Cost Calculator

Method

Gently heat milk in a saucepan and slowly add in the heavy cream & crème brûlée mix; whisk all the crème brûlée mixture together and bring it to a boil; Ensure the mixture is lump-free before pouring them into ramekins / heat-resistant mould which will be the custard base or into trays for cooling the mixture to use it as creme brulee filling. Refrigerate the filled ramekins for minimum 2 hours or overnight; Blow torch the French crème brûlée with its iconic brown sugar crackled top.

Variant Recipe

FAQ

1. What is crème brûlée?

Crème brûlée is a classic French dessert made with a rich, creamy custard base and a caramelized sugar crust on top. It is known for its contrast in textures—smooth custard underneath and a crisp, caramelized layer on top.

2. What is Easy Crème Brûlée Mix?

Easy Crème Brûlée Mix is a ready-to-use premix designed to prepare traditional vanilla crème brûlée without eggs, gelatin, or baking. SwissBake® Easy Crème Brûlée Mix simplifies the process by allowing you to heat, whisk, and chill the mixture to achieve a smooth, premium dessert with consistent results.

3. How do I make crème brûlée using this mix?

You can prepare crème brûlée by heating the mix with water or milk, whisking until smooth, and then chilling it until set. Once set, you can caramelize sugar on top using a torch for the signature golden crust. For a step-by-step guide, you can also refer to this crème brûlée recipe video.

4. Why is my crème brûlée not setting properly?

Crème brûlée may not set if the mixture is not heated properly or if chilling time is insufficient.
To ensure proper setting:

Whisk and heat the mix thoroughly
Refrigerate for at least 2 hours
Maintain correct ingredient ratios

5. What texture should crème brûlée have?

Crème brûlée should have a smooth, creamy, and custard-like texture with a firm yet delicate set. It should not be rubbery or grainy, and should hold its shape when served.

6. Can crème brûlée be made without baking?

Yes, crème brûlée made with this mix does not require baking. It is designed as a stovetop and refrigeration-based dessert, making it faster and more convenient than traditional methods.

7. Can I add flavours or variations to crème brûlée?

Yes, crème brûlée can be customized with different flavours and fruit-based variations.
For example, fruit-based desserts like mango panna cotta follow a similar creamy dessert structure and can be adapted using this base mix concept.

8. Why is my crème brûlée grainy or lumpy?

A grainy texture usually occurs due to improper mixing or overheating during preparation. To avoid this:

Create a slurry as mentioned in the method
Whisk continuously while heating
Avoid high direct heat
Strain the mixture if needed before chilling

9. Is this crème brûlée mix suitable for commercial use?

Yes, this mix is ideal for cafés, restaurants, and hotels due to its consistency and ease of preparation. It ensures uniform texture, reduced preparation time, and reliable output for high-volume service.