Blini Batter

This traditional pancake base gets modernized in the automated Genier kettle cooking process.

With precision temperature control for proofing and consistent mixing with the hook tool, the batter develops structure and subtle flavor with ease.

Ideal for flexible service from cruise catering to fine dining, ready to rise on command.

Process Time: 30 min

Cooking program

Add milk, warm gently

35°C

Add yeast and salt, dissolve

00:02

Add half of the flour and all buckwheat flour

00:08

Add remaining flour and eggs

00:04

Optional: Let rise in kettle (closed lid)

35°C

Ingredients for 100 kg

Milk63,5 L
Yeast2 kg
Salt0,5 kg
Buckwheat flour12 kg
Wheat flour18 kg
Eggs5 kg

Instructions

Add milk to a cold kettle and set temperature to 35°C
Start mixing with Auto Reverse, speed 70
Add yeast and salt, mix until dissolved
Add half of the wheat flour and all buckwheat flour, mix for 8 minutes
Add the remaining wheat flour and eggs. Mix for another 4-5 minutes
The batter is now ready. You can either use it immediately or allow it to rise in the kettle at 35-40°