Description
Ready Mix for Preparing Churros 30 kg
Ready mix for preparing churros 30 kg is a revolutionary solution for professional gastronomy and service points seeking Spanish flavors in their offerings. The mix developed by GOFREX contains precisely selected ingredients: wheat flour, egg powder, modified starch, palm oil, glucose syrup, and advanced emulsifiers E472a and E472b that ensure the perfect dough structure. The composition also includes leavening agents (diphosphates, sodium carbonates), milk proteins, skimmed milk powder, and whey powder, which support the development of the desired consistency and authentic taste of the Spanish delicacy. The product allows you to prepare crispy churros with a fluffy interior in no more than a few minutes after opening the package.
The preparation requires only mixing 1 kg of powder with 1 liter of water for about 5 minutes with a flat mixer until a uniform mass without lumps is obtained. The ready dough is suitable for immediate frying at 170-180°C for about 3 minutes per batch. The professional 30 kg packaging, formatted as 6 x 5 kg, is ideal for high-volume gastronomic establishments, providing long-lasting supply and convenient storage. The mix’s nutritional value is 447 kcal per 100 g, with fat content of 21 g, carbohydrates 52 g, and protein 11 g. The careful composition of ingredients guarantees consistent quality and product stability over a long period, eliminating the need to use fresh eggs and related sanitary procedures.
Features and Benefits
The ready mix for preparing churros 30 kg was designed with professional gastronomy in mind, requiring consistent quality and production process efficiency. The product features high yield and repeatable results, which translate into customer satisfaction and stable operational costs. The mix eliminates problematic procedures related to storing and disinfecting fresh eggs.
- Instant preparation in 5 minutes by mixing with water
- Uniform consistency without lumps or unwanted pieces
- Stable formula guaranteeing identical quality for each batch
- Crispy surface and fluffy interior of finished churros
- Significant time savings compared to the traditional preparation method
- High protein content 11g per 100g of mix supporting nutritional value
- Long shelf life when stored properly in dry conditions
- Large industrial packaging 30kg ideal for commercial gastronomy
- Dough temperature stability allowing flexible production planning
- Versatility of use in various churros formats and sizes
The mix contains modified starch ensuring dough structure stability, while emulsifiers are responsible for even fat distribution. Leavening agents (diphosphates, sodium carbonates) support the development of a fluffy interior, contrasting with the crispy surface after frying. The finished product features a long freshness period after frying, allowing for larger batch preparation during peak times.
Carefully selected high-quality ingredients guarantee the authentic taste of Spanish churros while maintaining optimal texture. All ingredients are precisely balanced, eliminating the need for additional measurements and recipe adjustments during daily kitchen operations. The frying temperature of 170-180°C ensures optimal browning and proper texture without excessive oil absorption.
Benefits for the food service industry
The ready-to-use churros mix revolutionizes the preparation process of Spanish treats in professional kitchens, reducing production time and standardizing the quality of the final product.
- Reduction of operational costs by eliminating the need to purchase and store fresh ingredients
- Increased kitchen efficiency by reducing preparation time from hours to minutes
- Quality standardization guaranteeing consistent taste and texture regardless of staff
- Reduction of food waste through precise ingredient dosing
- Simplification of HACCP procedures related to the storage of fresh products
- Menu flexibility allowing for the quick introduction of Spanish desserts
- Increased dessert margins while maintaining competitive sales prices
- Shortened training time for staff in churros preparation
Professional 30kg packaging ensures continuous supply in high-volume restaurants, eliminating frequent orders and related logistics costs. Product stability during storage reduces the risk of losses due to ingredient spoilage. The ability to prepare churros on customer demand increases the appeal of the dessert offering, especially in establishments serving international cuisine. The ready dough can be stored in the refrigerator for an extended period, allowing for advance production planning.
Specifications and technical data
The 30kg ready mix for churros preparation has been developed according to strict technological standards ensuring optimal functionality in professional catering environments. The product’s technical parameters have been adapted to meet the requirements of commercial kitchens with varying production scales.
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Physical properties of the mixture have been optimized for ease of dissolution in water and the formation of a stable emulsion. Powder granulation ensures quick and even wetting without clumping. Modified starch content stabilizes the dough structure during frying, preventing excessive oil absorption.
Microbiological parameters of the product meet the highest food safety standards, eliminating risks associated with using fresh eggs. Shelf life is at least 12 months from the production date when stored under appropriate conditions. Unit packaging of 5kg allows flexible inventory management and minimizes product exposure to moisture after opening.
Ingredients
Wheat flour forms the structural base of the mixture, providing the appropriate gluten content necessary to achieve the proper churros texture. Egg powder functions as an emulsifier and binder, replacing fresh eggs while maintaining all their technological properties. Modified starch acts as a structure stabilizer, preventing dough breakdown during frying and excessive oil absorption.
Palm oil in the mixture provides the proper fat content, influencing the flavor and texture of the finished product. Glucose syrup serves as a binding and sweetening agent, supporting caramelization on the surface during frying. Emulsifiers E472a and E472b ensure even distribution of fat components, providing dough homogeneity and emulsion stability.
Milk proteins and skimmed milk powder enrich the nutritional value of the product, adding a characteristic milky flavor. Leavening agents (diphosphates, sodium carbonates) provide proper porosity inside the churros, creating contrast with the crispy surface. Whey powder affects flavor and texture while increasing protein content in the finished product. Guar gum, as a thickening agent, stabilizes dough consistency and improves its rheological properties.
Production process
The preparation technology for the ready mixture has been simplified to a minimum, eliminating operator errors. The water ratio is typically about 1300ml of water per 1kg of mixture, ensuring optimal dough consistency. The water temperature should be around 100°C, which accelerates ingredient hydration and improves final texture.
Mixing should be done with a flat mixer for exactly 5 minutes at maximum speed, guaranteeing full hydration of all ingredients. The finished dough can be stored in a refrigerator for several hours, allowing preparation of larger batches in advance. The oil temperature for frying at 170-180°C is crucial for achieving proper texture—lower temperatures extend frying time and increase fat absorption; higher temperatures may cause surface burning with undercooked interior.
Frying time of about 3 minutes per batch should be adjusted according to the size and thickness of the formed churros. During frying, the product should be regularly turned in the oil to ensure even browning on all surfaces. Internal temperature of the finished churros should exceed 75°C, which guarantees the dough is fully cooked and ensures microbiological safety of the product. The finished churros are best served immediately after frying, sprinkled with powdered sugar or with your favorite toppings.
| Parameter | Value |
|---|---|
| Net Weight | 30kg (6 x 5kg) |
| Energy | 1870kJ/447kcal per 100g |
| Fat | 21g per 100g |
| Saturated Fatty Acids | 9.8g per 100g |
| Carbohydrates | 52g per 100g |
| Sugars | 2.5g per 100g |
| Fiber | 2.7g per 100g |
| Protein | 11g per 100g |
| Salt | 1.52g per 100g |
| Frying Temperature | 170-180°C |
| Mixing Time | 5 minutes |
| Frying Time | about 3 minutes |
| Packaging Type | Industrial, hermetic |
| Storage Conditions | Dry and cool place |
| Manufacturer | GOFREX |
