Description
Ready Mix for Batter 2in1 Crepes & Pancakes 50 kg
Crepes & Pancakes 2in1 Batter by Gofrex uses an innovative 2in1 formula that allows you to prepare two different types of pancakes from a single mix. The product features perfectly balanced flavor parameters and the use of highest quality ingredients. The main components are wheat flour, whole milk powder, egg powder, whey powder, and natural leavening agents. The mix was developed in response to the growing demand in the foodservice market for versatile culinary solutions.
The product enables making classic crepes as well as American pancakes by adjusting the proportions of water and oil. The pancakes have a fluffy texture and a crispy crust, with the powder quickly dispersing without leaving lumps. Its versatility makes the mix suitable for preparing sweet desserts and various gastronomic dishes. The professional qualities of the product guarantee perfect sweet desserts while maintaining consistent quality.
Features and Benefits
The 2in1 mix is a revolutionary solution for the foodservice industry, combining the functionality of two products in one. Thanks to modern production technology, the pancakes maintain an ideal consistency regardless of the chosen preparation method.
Main advantages of the product:
- Universal formula allowing preparation of crepes and pancakes
- Excellent fluffiness thanks to natural leavening agents
- Elimination of lump problems during mixing
- Retention of crispy crust with a soft internal texture
- Ease of preparation requiring only addition of water and oil
- High production efficiency for foodservice operations
- Long shelf life of 12 months
- Consistent quality and repeatable results
- Saves time and preparation costs
- Can be stored at room temperature
The product eliminates the risk of measurement errors, increasing work efficiency in professional kitchens. It enables quick preparation of perfect pancakes, leading to greater customer satisfaction and loyalty to the establishment. Properly selected preservatives ensure longer batter durability without loss of freshness.
The mix meets the highest hygiene and food safety standards, ensuring consumer health protection and a positive reputation for businesses using the product. Using this ready mix brings significant savings in time and resources, allowing venues to focus on other aspects of their operations.
Benefits for the Foodservice Industry
Professional Gofrex mixes enable creating many dish variations tailored to customer preferences in cafes, restaurants, and street food stalls.
Key benefits for foodservice:
- Speed of service thanks to lightning-fast batter preparation
- Quality standardization ensuring consistent culinary results
- Cost reduction by eliminating ingredient waste
- Ease of use requiring no specialized skills
- Versatility for use in breakfasts, lunches, and desserts
- Ability to offer various options from a single mix
- Optimization of kitchen processes during peak periods
- Increased profitability through ingredient cost control
Ready-made mixes eliminate the need to store many different ingredients, saving storage space and simplifying logistics. Commercial crepe makers combined with professional mixes allow for preparing crepes without access to a gas or electric stove. The workspace remains compact, which is important for outdoor special events.
High-quality coatings on crepe makers allow frying with minimal amounts of fat, contributing to healthier meal preparation. The ability to prepare pancakes of varying thickness and adjust the level of doneness to guests’ preferences increases the flexibility of the food service offering.
Specifications and Technical Data
The 2-in-1 mix was developed using precisely selected ingredients that ensure optimal performance and final product quality. The recipe uses natural leavening agents, eliminating artificial chemical additives.
| Parameter | Value |
|---|---|
| Net weight | 50 kg (10 bags of 5 kg each) |
| Expiration date | 12 months |
| Yield | approx. 30 pancakes from 1 kg on a 28 cm diameter pan |
| Pancake proportions | 0.5 kg mix + 0.8 kg water + 10-20 g oil |
| Pancakes proportions | 0.5 kg mix + 0.5 kg water + 50-100 g oil |
| Energy value | 1560 kJ/368 kcal per 100 g |
| Fat content | 3.9 g per 100 g (of which saturated fat 1.6 g) |
| Carbohydrate content | 71 g per 100 g (of which sugars 15 g) |
| Protein content | 11 g per 100 g |
| Salt content | 0.48 g per 100 g |
| Allergens | wheat (gluten), milk, eggs |
| May contain | soy |
The mixture ingredients include wheat flour as the structural base, sugar providing sweetness, whole milk powder enriching the flavor, and powdered eggs responsible for the dough’s cohesion. Milk whey powder derived from milk improves texture, while starch stabilizes consistency. Leavening agents in the form of diphosphates and sodium carbonates ensure a fluffy pancake structure.
Diphosphates (E450) serve as leavening, stabilizing, and emulsifying agents in the product. These compounds are safe for health and do not cause side effects when consumed according to recommendations. The acceptable daily intake of diphosphates is 40 mg per kilogram of body weight. These substances are commonly used in confectionery products, baking powders, and culinary goods.
Ratios for crepes: 0.5 kg of mix + 0.8 kg of water + 10-20 g of oil
Ratios for pancakes: 0.5 kg of mix + 0.5 kg of water + 50-100 g of oil
Technological advantages of the ingredients
The use of high-quality wheat flour ensures proper dough elasticity and appropriate pancake structure. Whole milk powder enriches flavor and improves the nutritional value of the product by supplying essential minerals and vitamins. Egg proteins in powdered form act as a natural binder while giving pancakes their characteristic taste and aroma.
Milk whey powder contains natural proteins with high biological value, positively affecting dough texture. Leavening agents provide proper rising during frying, creating a fluffy structure without using yeast or other fermenting agents. Sodium carbonates act as natural acidity regulators, stabilizing dough pH and contributing to even baking.
Starch functions as a consistency stabilizer, preventing ingredient separation during storage. Precisely balanced proportions of all components eliminate the need for users to add extra ingredients, simplifying preparation and ensuring consistent results.
Differences between crepes and pancakes
American pancakes are characterized by a thicker, fluffier texture due to the presence of leavening agents in the recipe. They contain more sugar and fat compared to traditional crepes, which gives them their distinctive sweet flavor. Pancakes are typically served with maple syrup, fresh fruit, or whipped cream as a breakfast dish.
Traditional French-style crêpes have a thin, flexible texture without leavening agents. They are more versatile in use, suitable for both sweet and savory fillings. Crepes can be folded, rolled, or stuffed with various fillings ranging from jams and fruits to cheese, spinach, or meat.
The Gofrex 2-in-1 mix allows preparation of both variants by adjusting the liquid ingredient ratios. A higher amount of oil for pancakes ensures characteristic fluffiness, while less fat produces thin, flexible crepes. This versatility makes the product an exceptionally functional solution for diverse culinary applications.
