PA5350
Powdered mix for all páte a choux preparations. Quick and easy to use. Versatile, fast, sanitary, and low-skill preparation of a multi-use batter.
2 lb. bag | 5 bags per case
Ingredients: Wheat flour, pre-gelatinized wheat flour, dried whole egg, wheat starch, corn flour, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), sugar, guar gum, food starch-modified, dried egg white, canola oil, corn starch, salt.
Applications: Used to produce cream puffs, eclairs, choux bases, buns, fritters, and decorations.1
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). 500g Éclair and Cream Puff Mix, 750g warm water, 30g Vegetable oil. Mix until smooth. For puffs and eclairs, the water should be 50ºC or 122ºF. For fritters, the water should be 20ºC or 68ºF.
