Attention to detail Sharing Tiffany’s attention to detail is Dan Edwards, owner of Chips @ No.8 in Prestwich,

Manchester. He makes batter to his own recipe, adding sparkling water and beer, and is pedantic about everything. For example, dry mixes are weighed out to the gram and stored in 2ltr plastic tubs in a dedicated freezer, and liquids are kept in the fridge until needed and are measured to the millilitre. “We want the batter to be as cold as possible so if the batter dry mix starts at -25°C, then when we mix it with the liquids at 2-3°C, the temperature pretty much stays at that.” Staff only mix two litres at a time to keep a low temperature which means on a Friday night, it’s pretty much someone’s sole responsibility. “Keeping it as cold as possible causes the hot oil to shock the cold batter, creating an effervescent crispy, wispy batter,” Dan explains. He also finds resting fresh batter for 10 minutes in the fridge before using allows the gluten to relax. If you think you know everything there is to know about batter, think again. With new mixes always being developed and batter by its very nature being changeable, there’s always something new to learn, as Fred Capel, owner of Chez Fred in Bournemouth, found recently when he started using Ceres Natural Batter. Digging a little deeper to understand more about the components that make up flour and

how the different variables, such as protein and moisture content, affect its performance, Fred now stores his batter in his office rather than the storeroom. He comments: “I don’t think people understand how much the way batter is stored impacts on the quality. Just putting it in a cold storeroom, or on a damp patch, for example, can activate the raising agent in the flour. I’ve found since keeping ours in a warm environment, some of the moisture is released so the colour and fry I’m getting are beautiful.” While everyone is in pursuit of “the perfect batter”, what this actually means will be different for each shop. Therefore, it’s important to try different batters along with different methods and find what works for your shop.


Kerry Foodservice has put together its top tips to help produce the best batter 1. Always use cold water, preferably from the fridge. 2. Use a clean stainless steal bucket and whisk which are well rinsed of detergent. 3. Make small batches little and often. The shelf life of a batter is a maximum of four hours, less than that in the summer. 4. Always store your batter flour in a cool, dry area - preferably in a sealed container - to stop pre-activation of raising agents. 5. Where possible whisk by hand. If using a mixer be careful not to over mix. 6. Keep wet batter in the fridge when not in use. 7. Never mix old, leftover batter into your new mix. You are just shortening the life of that product and the finished product will not be at its best. Kerry Foodservice 0800 138 1938

Ceres Pure Food Innovation 0845 3711 522 Middleton Food Products 01902 608122 Rupert’s Ingredients 01709 891033



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