Description
Ready Mix for 2-in-1 Batter Crepes & Pancakes 1 kg
2-in-1 Crepes & Pancakes Batter by Gofrex is a revolutionary culinary solution that allows the preparation of two different types of baked goods from one ready mix. The 2-in-1 formula enables making classic crepes and American-style pancakes by adjusting the proportions of water and oil. The highest quality ingredients include wheat flour, sugar, whole milk powder, egg powder, dairy powder, and starch. Leavening agents in the form of diphosphates and sodium carbonates ensure perfect fluffiness and a crispy crust on the finished baked goods.
The mix features quick dispersion without clumping, providing a smooth batter consistency. The product’s versatility makes it suitable for both home use and professional applications in gastronomy. The professional recipe guarantees consistent quality regardless of the preparer’s skill level. From one kilogram of mix, you can make about 30 crepes on a 28 cm diameter pan. Proper storage requires a dry and cool place.
Features and Benefits
The 2-in-1 Crepes & Pancakes mix offers exceptional versatility in baking. One mix allows creating two completely different culinary products with distinct flavor profiles and appearances. Classic crepes are characterized by a thin texture and delicate consistency, while American pancakes stand out with their thickness and fluffiness.
- Universal 2-in-1 formula for crepes and pancakes
- High-quality ingredients: wheat flour, milk powder, eggs
- Leavening agents ensure ideal fluffiness
- Quick dispersion without lumps
- Consistent quality and repeatable results
- Simple preparation without complicated procedures
- The ability to make about 30 crepes from 1 kg of mix
- Perfect for both home and professional use
The professional recipe eliminates the risk of culinary failures. Natural stabilizers maintain a uniform batter structure, while top-quality ingredients provide rich flavor and aroma. The mix performs well in various culinary uses, from simple breakfasts to gourmet desserts. The ability to adjust consistency by changing liquid ingredient ratios allows customization according to individual preferences.
Benefits for the Gastronomy Industry
The ready 2-in-1 mix is an ideal solution for cafes, restaurants, hotels, and food service outlets. Professional quality standards and ease of preparation support the growth of any business in the HoReCa sector.
Key benefits for gastronomy:
- Time-saving preparation: elimination of time-consuming ingredient mixing procedures
- Quality standardization: guaranteed consistent results regardless of staff
- Menu versatility: ability to prepare two different products from one mix
- Reduction of storage costs: one product replaces two different mixes
- Minimization of waste: precise proportions eliminate preparation errors
- Speed of customer service: immediate preparation of fresh baked goods
The mix is especially effective in breakfast spots, cafes, and street stalls. Its ease of use allows for training staff without specialized culinary knowledge. Professional catering solutions guarantee perfect consistency, fluffiness, and rich flavor, meeting the highest standards. The ability to prepare both traditional crepes and fluffy pancakes significantly expands the menu offering without the need to invest in additional products.
Specifications and technical data
The 2-in-1 Crepes & Pancakes batter features a precisely developed recipe that ensures optimal culinary and nutritional properties. Premium ingredients guarantee high quality finished baked goods and long product shelf life.
| Parameter | Value |
|---|---|
| Net weight | 1 kg |
| Type | 2in1 Mix Pancakes & Crepes |
| Yield | About 30 crepes (28 cm pan) or about 45 pancakes |
| Energy value | 1560 kJ/368 kcal per 100 g |
| Fat | 3.9 g per 100 g |
| Saturated fatty acids | 1.6 g per 100 g |
| Carbohydrates | 71 g per 100 g |
| Sugars | 15 g per 100 g |
| Protein | 11 g per 100 g |
| Salt | 0.48 g per 100 g |
| Crepe proportions | 0.5 kg mix + 0.8 kg water + 10-20 g oil |
| Pancake proportions | 0.5 kg mix + 0.5 kg water + 50-100 g oil |
The product’s technical specification meets all food safety requirements. The mix contains allergens: wheat, milk, and eggs. It may contain trace amounts of soy due to the production process. The ingredients have been carefully selected for quality and microbiological safety.
Professional technical properties ensure the product’s stability during storage and use. Leavening agents in the form of diphosphates and sodium carbonates are dosed in optimal proportions, guaranteeing perfect fluffiness without excessive dough rise. Starch acts as a consistency stabilizer, while whey powder enhances flavor and improves the mixture’s rheological properties.
Preparation method and ingredient proportions
Baking with the 2-in-1 mix requires precise ingredient proportions depending on the desired outcome. Differences in water and oil quantities determine the characteristics of the finished product—thin crepes or thick pancakes.
The basic preparation procedure remains identical for both variants. Pour water into an appropriate bowl, then add the mix and oil. Continue mixing until a smooth, uniform consistency without lumps is achieved. The batter is poured in portions onto a heated pan and cooked on both sides until golden brown.
Classic crepes require more water (0.8 kg per 0.5 kg of mix) and a minimal amount of oil (10-20 g). This proportion provides a thin batter consistency typical of traditional Polish crepes.
American pancakes are prepared with less water (0.5 kg per 0.5 kg of mix) and a higher oil content (50-100 g), resulting in a thicker batter and fluffier texture of the finished cakes.
Nutritional properties and energy value
The 2-in-1 mix features a balanced nutritional profile, making it a valuable source of energy and essential macronutrients. A high carbohydrate content (71 g per 100 g of product) provides quick energy delivery, while protein (11 g per 100 g) supports tissue regeneration and satiety.
An energy value of 368 kcal per 100 g of mix places the product in the medium-calorie ingredient category. Fats constitute a relatively small part of the composition (3.9 g per 100 g), with saturated fatty acids at 1.6 g. The low salt content (0.48 g per 100 g) makes the product suitable for individuals monitoring sodium intake.
Simple sugars at 15 g per 100 g provide natural sweetness to the finished baked goods, eliminating the need for additional sweetening. The balanced macronutrient composition makes the finished crepes and pancakes a nutritious breakfast or snack option. Milk proteins present in whey and whole milk powder have high biological value and complete amino acid profiles.
Differences Between Crepes and Pancakes
The fundamental differences between classic crepes and American pancakes go beyond ingredient proportions and touch on cultural, technological, and sensory aspects. Thickness is the most noticeable difference—pancakes reach a thickness of 2-3 cm, while crepes are only 2-3 mm thick.
Batter consistency differs significantly between the two variants. Pancake batter is characterized by a thick texture that requires less liquid relative to flour. Leavening agents play a key role in creating the fluffy structure of American pancakes, whereas traditional crepes achieve their characteristic delicacy without the addition of baking powder.
Frying technique also varies between the two methods. Pancakes require a lower temperature and longer frying time due to their thicker structure. The frying temperature for crepes is higher, allowing for quick browning of the thin batter layer. Cultural differences include serving styles—pancakes are traditionally served with maple syrup and butter, while crepes are more often served with jam, cottage cheese, or fresh fruit.
