Pettina Choux Paste Mix

Overview

Off white powder. Premix for speedy production of cream puffs and eclairs.

Download specification
Storage

Storage

Store below 25°C in clean, dry conditions and protected from direct sunlight.

Shelf Life

Shelf Life

182 days

Type

Type

Bag

Allergens

Allergens

Contains: gluten, May be present due to shared equipment: egg, milk, soy and sulphites

Category

Category

Various Pastry Cooking Products

Finished Product

Finished Product

Cream Puffs and Eclairs

Ingredients

Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250

Method

CREAM PUFFS AND ECLAIRS - (Using Pettina Choux Paste)
Method:
1. Place ingredients in mixing bowl in above order.
2. Beat on medium speed for 1 minute.
3. Scrape Down
4. Beat for 8 minutes on top speed.
5. Baking temperature 220c depending on oven and colour required.
Notes: If fresh eggs are used, reduce the egg content of the above recipe by 250 grams.

Nutritional Information

Type
Value
Energy (kJ)
1,970.00
Protein (g)
0.90
Fat- Total g
22.60
Fat - Saturated g
5.60
Carbohydrate (g)
65.50
Carbohydrate-Sugars g
0.20
Dietary Fibre g
0.20
Sodium mg
697.00

Ingredients

Wheat starch, Maize Starch, Vegetable Oil (antioxidant (307), Wheat Flour, Vegetable Fat, Salt, Emulsifiers (435, 471, 481), Raising agents (450, 500), Preservative (202), Vegetable gum (412)

Packaging

Code
Size
Type
Palletisation
329001
15 KG
Bag

Additional Information

Product Information:
Add only eggs and water.
Easy to handle and pipe.
Gives good volume and even shape.
Produces smooth, stable and tolerant batter.
Can be used with pasteurised egg pulp.
Can be left unbaked for some time.

Ingredients

Group 1
Ingredient
KG
Egg
1.250
Water (Variable)
1.000
Pettina Choux Paste
1.000
Total Weight: 3.250

Method

CREAM PUFFS AND ECLAIRS - (Using Pettina Choux Paste)
Method:
1. Place ingredients in mixing bowl in above order.
2. Beat on medium speed for 1 minute.
3. Scrape Down
4. Beat for 8 minutes on top speed.
5. Baking temperature 220c depending on oven and colour required.
Notes: If fresh eggs are used, reduce the egg content of the above recipe by 250 grams.

Nutritional Information

Type
Value
Energy (kJ)
1,970.00
Protein (g)
0.90
Fat- Total g
22.60
Fat - Saturated g
5.60
Carbohydrate (g)
65.50
Carbohydrate-Sugars g
0.20
Dietary Fibre g
0.20
Sodium mg
697.00

Ingredients

Wheat starch, Maize Starch, Vegetable Oil (antioxidant (307), Wheat Flour, Vegetable Fat, Salt, Emulsifiers (435, 471, 481), Raising agents (450, 500), Preservative (202), Vegetable gum (412)

Packaging

Code
Size
Type
Palletisation
329001
15 KG
Bag

Additional Information

Product Information:
Add only eggs and water.
Easy to handle and pipe.
Gives good volume and even shape.
Produces smooth, stable and tolerant batter.
Can be used with pasteurised egg pulp.
Can be left unbaked for some time.

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33-47 Derby Street Silverwater NSW 2128