|
Ingredients |
25 servings |
50 servings |
75 Servings |
100 Servings |
|
5.000 lb. Sorghum Flour, White Whole Grain, Gluten Free (Nu Life Market) |
2.604pound(s) |
5.208pound(s) |
7.813pound(s) |
10.417pound(s) |
|
2.000 lb. Salmon, Sockeye, Canned, Undrained |
1.042pound(s) |
2.083pound(s) |
3.125pound(s |
4.167pound(s) |
|
2.000 oz. Salt, Table |
1.042ounce(s) |
2.083ounce(s) |
3.125ounce(s) |
4.167ounce(s) |
|
8.000 oz. Sugar, White Granulated |
4.167ounce(s) |
8.333ounce(s) |
12.500ounce(s) |
1.042pound(s) |
|
8.000 oz. Shortening, All-Vegetable |
4.167ounce(s) |
8.333ounce(s) |
12.500ounce(s) |
1.042pound(s) |
|
4.000 fl. oz. Milk, Reduced Fat 2%, with Non Fat Milk Solids |
2.083fluidounce(s) |
4.167fluidounce(s) |
6.250fluidounce(s) |
1.042cup(s) |
|
1.500 qt. Water, Tap, Drinking |
1.563pint(s) |
1.563quart(s) |
2.344quart(s) |
3.125quart(s) |
|
4.000 oz. Baker's Yeast, Active |
2.083ounce(s) |
4.167ounce(s) |
6.250ounce(s) |
8.333ounce(s) |
- Mix the water and yeast and allow to blume.
- Mix all the ingredients in the mixer with the dough hook and add the water and yeast mixture.
- Allow the dough hook to mix all ingredients together.
- Allow the dough to rest or ferment after it has been mixed. Approximately 45 minutes.
- Once the mixture has rested or fermented, mix in the salmon with the dough.
- Weigh out the salmon mixture to 1 ½ oz.
- Make the salmon mixture into croquettes (patties).
- Pan fry the croquettes in heated oil until golden brown. Oil should reach about 1/3 to ¼ the side of the croquette. Place the salmon croquette on paper to remove the excess oil.
|
Nutrients Per Serving |
||
|
Kilocalories |
268.966 |
kcal |
|
Protein |
8.926 |
g |
|
Carbohydrate |
42.023 |
g |
|
Fat, Total |
7.886 |
g |
|
Cholesterol |
12.867 |
mg |
|
Saturated Fat |
1.511 |
g |
|
Sodium |
544.984 |
mg |
|
Vitamin A (RE) |
8.877 |
RE |
|
Vitamin C |
0.423 |
mg |
|
Calcium |
48.474 |
mg |
|
Iron |
1.650 |
mg |
|
Dietary Fiber, Total |
3.759 |
g |
