Following these instructions will allow you to get the maximum benefit from our exclusive mix. Because this mix is different from any you may have used in the past, mixing will be different due to it's specific characteristics. The frying temperature is 350 Degrees.1. To 2 1/2 pounds of mix, add 36 to 40 ounces of cold water. This will make exactly one half gallon of mix. The yield will be approximately 12 cakes using 8" rings. For 5 pounds mix, add 72 to 80 Ounces cold water.NOTE: ALWAYS make sure the water is cool to the touch, or slightly chilled. Using warm water will set off the leavening agents prematurely, which will alter the mix in a way that is hard to correct, if the water is too warm you may not be able to recover it.2. Mix in at least a 3 quart bowl for 2 1/2 pounds ( 7 quart bowl for 5 pounds ), either with a wire whip by hand, or using a hand held mixer until mix is smooth in texture, with no lumps remaining. Consistency will be similar to a regular cake mix. Let it rest until it starts to rise, mix down again until smoothed again. If using a 7 quart table mixer you can mix 5Lbs of mix at a time. Use a flat paddle to mix, set at as high speed as possible for 2 minutes, turn mixer off for 3 minutes, and let mix rest, and then mix on high again for 2 minutes.If you are using a twenty quart mixer, you can mix 15 pounds of mix at once. Using the flat paddle, mix at medium speed for 5 minutes, stop mixer and let rest for 5 minutes, and then mix 5 more minutes at medium speed again.3. Put mix in one gallon plastic pitchers to store until used, and refrigerate immediately if the mix is not to be used as it's being mixed. This mix will refrigerate up to five days without any loss of quality, and actually works better if refrigerated a few hours before using. This is for those who need to mix large quantities in advance, something you can't do with other funnel cake mixes.4. When you are ready to use the mix, it may be necessary to use a long wire whip, we use a heavy duty 18 inch wire whip that we can leave in the gallon pitcher to stir the mix as needed before putting it in the pouring pitcher. The more you whip, or stir, this mix once prepared, the more it will thin down. Be careful not to over stir it, or the mix will lose it's cake quality, and will produce a lot of crumbs in the fryer.Helpful information about this mix:Because this mix makes a more cake like product, it is different in pouring and frying. You may need to alter your pouring pitcher if you are using one that has a long thin pouring spout. We recommend cutting the entire spout off the stainless steel pouring pitchers, to just leave the round hole where the tube was inserted in the pitcher. This will allow our mix to pour freely. These commercial pouring pitchers were made for inferior mixes that pour like water and produce grease soaked products. You are now using a real cake mix.This mix was designed to be prepared using a high quality canola oil to fry. The mix does not absorb oil the way most mixes do. You can use any high quality vegetable oil to fry with. The one great quality of a high grade canola oil is that it will last twice as long before breaking down with this mix, and the cakes will retain ALL the flavor and will put off a delicious scent that will attract customers as you fry. Take full advantage of the costly vanilla product we use in this mix. You will sell about twice the cakes this way, use less oil, and most important, make more net money in the long run. You will even make health conscious people customers if you make them aware your using canola oil to fry a mix that is blended to remove nearly all fat products from it too. What we did in our mix is pretty ingenious, something no other mix manufacturer to date has even thought about.If you are preparing cakes in a very hot environment and you aren't using mix as fast as it's mixed, be sure and keep it cool using some manner, if it's to sit for over a half hour in a warm location. Treat this mix exactly as you would any other product that contains milk and you'll have no problems. This may sound like common sense, but we have seen folks make this mistake often.As you use the mix, it may need stirring occasionally to thin it some. We cut a small dowel and leave it in our pouring pitchers for this purpose, remember, a little stirring will thin the mix considerably.Funnel cake mix is very sensitive to heat and humidity, and it will change characteristics depending on these factors. If you think the mix is absolutely too thick and you want to add water to thin it, do it sparingly as you stir the mix, an ounce of water in a gallon of mix can have a tremendous effect on the mix, if the humidity is just right. After going through a few gallons and getting use to the difference in this mix's abilities, you will find it to be the best mix you've ever used because of it's real stability once you find the exact mixing procedures for your location.Because of the tremendous range of locations where people are using our mix, each situation is impossible to cover here. That is why, as a customer, you have access to our private hello line to reach us at any time. We are glad to answer your questions because we want to make your event a success so they'll not only have you back again the next time, but you will sell more product as well, and that makes us both happy !GOOD LUCK with your event !