How to prepare

Pour about 4 litres of cold water into an appropriate container and add 4 kg of the mix. Knead shortly and leave to stand for 3 minutes. Prepare rolls from the dough, about 3 cm thick, and cut them into small parts. Form round dumplings from the dough. Place into salted water, reduce heat and boil. When dumplings come up to the surface, boil for 2 more minutes. When preparing in a convectomat (with steam), cook for about 15 minutes.

4 kg of the mix make 40 portions of 200 g ready dumplings.

Recommended use:

You can pour chocolate, strawberry or vanilla custard with pieces of canned fruit (peaches, pears, apricots, nectarines, plums etc.) over the potato dumplings with curd cheese and yoghurt. You can also serve the dumplings with mixed fruit including the juice or with ground poppy seeds, fried breadcrumbs or powder sugar and melted butter.

1 kg of the chocolate cake mix, 2 eggs, 0.1 l oil and 0.6 l lukewarm water (milk). Beat for 4 minutes at the highest speed.  Pour the prepared dough into a baking tin, oiled and dusted with wholemeal flour. Place the tin in the centre of the oven set to the bottom baking (prevents cracking of the cake). Bake in an oven preheated to 130 - 150°C for 30 to 40 minutes.

When baking the cake in a convectomat, we recommend baking at 125 – 130°C for 30 to 40 minutes (according to the type of the convectomat).

 When cooled down, you can cut the cake and spread butter cream or jam on it. Spread chocolate topping on the cake and decorate with whipped cream.

1 kg of the mix makes 1600 g of ready chocolate cake, 50 g/portion = 32 portions.

Pour 1.3 – 1.4 l of cold water into an appropriate container and add 1kg of potato gnocchi mix. Mix shortly. Press the dough through a sieve into boiling salted water and boil until gnocchi come up to the surface. Cook shortly, then strain. Mix the cooked gnocchi with oil or add steamed cabbage and sprinkle with fried bacon. You can also serve the gnocchi with grated cheese or sheep cheese (bryndza).

1 kg of the mix makes 10 portions of 200g of boiled gnocchi. The weight of 1 portion with cabbage and bacon is 330g.

Pour 1 – 1.2 l of cold water into an appropriate container. Add 1 kg of the dry mix, knead shortly and leave to stand for 3 minutes. Place the dough on a rolling board dusted with flour, roll out and cut into small pieces. Place into boiling water and cook until they come up to the surface. Then boil for 1 or 2 more minutes. If you want to prepare the dumplings with a spoon, add more water to make the dough runnier and cut out the dumplings from the bowl straight into the boiling water.

 When preparing dumplings in a convectomat (in steam), we recommend to cook them for 15 – 20 minutes, according to their size.

1 kg of the mix makes 12 portions of 200 g ready dumplings.

1 kg of gingerbread mix, 2 eggs, 0.1 l of oil and 0.6 l of lukewarm water (milk). Beat for 4 minutes at the highest speed. Pour the prepared dough into a baking tin, oiled and dusted with wholemeal flour. Place the tin in the centre of the oven set to the bottom baking (prevents cracking of the cake). Bake in an oven preheated to 130 - 150°C for 30 to 40 minutes.

When baking the cake in a convectomat, we recommend baking at 125 – 130°C for 35 to 40 minutes (according to the type of the convectomat).

When cooled down, you can cut the cake and spread jam on it. Spread chocolate topping or lemon icing on the cake and sprinkle with grated coconut.

1 kg of the mix makes 1600 g of ready chocolate cake, 50 g/portion = 32 portions.

Pour 1 kg of the dry mix into an appropriate container, add 600 – 650 ml of lukewarm water (according to the required consistency of the dough) and knead thoroughly. Leave at a warm place to rise for 30 – 40 minutes. Then knead the dough again on a dusted rolling board and prepare dumpling rolls. Place the dumplings into boiling salted water and cook for 20 minutes. You can also steam them. Pierce the ready dumplings with a fork in several places and cut into slices.

When preparing the dumplings in a convectomat (in steam), cook them for about 35 minutes. You do not need to pierce them with a fork.

1 kg of the mix makes 50 – 60 slices.

To speed up the rising, we recommend adding 10 g of fresh yeast to 1 kg of the dry mix.

Instructions for the preparation are here.

1 kg of the walnut cake mix, 2 eggs, 0.1 l of oil and 0.5 l of lukewarm water (milk). Beat for 4 minutes at the highest speed.  Pour the prepared dough into a baking tin, oiled and dusted with wholemeal flour. Place the tin in the centre of the oven set to the bottom baking (prevents cracking of the cake). Bake in an oven preheated to 130 - 150°C for 30 to 40 minutes.

When baking the cake in a convectomat, we recommend baking at 125 – 130°C for 35 to 40 minutes (according to the type of the convectomat).

When cooled down, you can cut the cake and spread butter cream or jam on it.

1 kg of the mix makes 1600 g of ready chocolate cake, 50 g/portion = 32 portions.

1 kg of the pancake mix and 1.6 l of water. Beat well until smooth and leave to stand for 3 minutes. Use a ladle to pour the batter in a heated oiled pan and fry on both sides until golden. Spread jam or sweetened curd cheese on the fried pancakes, roll and dust with powder or cinnamon sugar.

1 kg of the mix makes 40 pancakes with a diameter of about 15 - 20 cm. Average weight of 1 pancake = 50 g.

Preparation of the pizza:
1 kg of the pizza mix, 0.7 l of lukewarm water (milk) and 0.1 l of oil. Mix with an electric mixer until smooth, then leave at a warm place to rise for 30 - 40 minutes. Knead the dough again on a dusted rolling board, roll out a sheet and place into an oiled baking tray. Spread ketchup on the dough, add pieces of tomatoes, salami, ham, canned mushrooms and sprinkle with cheese and oregano. Bake in a preheated over at 150°C for about 20 minutes.

1 kg of the dry mix makes 12 portions of 200 g including the garnish.

Preparation of fried Hungarian bread
1 kg of the fried Hungarian bread mix, 0.7 l of lukewarm water (milk) and 0.1 l of oil. Mix with an electric mixer until smooth, then leave at a warm place to rise for 30 - 40 minutes. Knead the dough again on a dusted rolling board and roll out a 1.5 cm thick sheet. Cut out rounds with a cutter and leave to rise again for about 10 minutes. Form into think pancakes with your fingers and fry on both sides until golden. Drain the oil with a paper napkin. Spread with shredded garlic, ketchup and jam or sprinkle with powder sugar.

1 kg of the dry mix makes 40 pieces of Hungarian bread.

Mix 40 g of pudding powder in about 1/3 from 0,5 l of cold milk. Mix 40 g of sugar with the rest of milk and bring to the boil. Add pudding powder in milk to the boiling milk with sugar and keep boiling for about 1 minute.