Description
Pastel Meringues 40g
are a unique confectionery product made according to a traditional French recipe. Delicate mini meringues in subtle pastel colors are made from the highest quality natural ingredients. The main components include powdered sugar, chicken egg whites, citric acid, and food colorings that give a distinctive palette of pink, green, yellow, and white colors. Their crisp texture and intense sweet flavor with a slightly tangy note make these meringues a perfect complement to desserts, cakes, cupcakes, and cookies. The miniature size of about 10-12 mm allows for precise decoration of all kinds of baked goods.
The GOFREX product is characterized by exceptional durability and resistance to atmospheric moisture. Zero fat content and a high energy value of 392 kcal per 100g make these meringues a quick source of energy for active individuals. The compact 40g packaging provides an optimal portion for home use while maintaining freshness over a long period. Special drying technology guarantees consistent product quality for 12 months from the production date. Their versatile application makes these meringues suitable for both home baking and professional use.
Features and Benefits
The meringues stand out with a range of unique properties that make them an indispensable element in the art of confectionery. The delicate structure melts in the mouth, leaving pleasant taste sensations with a slightly tangy lemon note. The pastel coloring allows for creative visual compositions tailored to various baking styles and holiday occasions. The natural recipe without artificial preservatives ensures safety for the whole family.
Key product advantages:
- Natural ingredients without chemical additives or artificial preservatives
- Long shelf life up to 12 months when stored properly in a dry place
- Versatile use in home baking as well as professional gastronomy
- Compact size facilitating precise application on various baked goods
- Zero fat content ideal for low-calorie diets and weight control
- High carbohydrate concentration providing immediate energy upon consumption
- Aesthetic pastel appearance enhancing decorative value of desserts and cakes
- Crispy texture maintaining structure throughout long storage periods
The meringues also feature mechanical resistance during transport and storage. The special production technology used by GOFREX ensures uniform moisture content at a maximum level of 5%, which translates into maintaining crispness throughout the shelf life. The diameter of about 10-12 mm has been precisely selected for optimal visual effect with minimal product usage per decoration.
An additional advantage is ease of use without the need for further culinary processing. Meringues can be applied directly onto cakes, cupcakes, ice cream, and dessert beverages, significantly reducing preparation time for impressive confectionery presentations. The stable form of the product allows opened packaging to be stored for several weeks without loss of organoleptic quality.
Benefits of Use for the Gastronomy Industry
Professional gastronomy finds in pastel meringues a reliable tool for creating spectacular dessert presentations. Standard quality and repeatability of parameters guarantee consistent visual effects in daily pastry practice.
Main applications in the gastronomy industry:
- Decoration of wedding and special occasion cakes requiring subtle pastel coloring
- Finishing ice cream desserts and fruit compositions in seasonal restaurants
- Application on cupcakes and muffins in cafes and urban bakeries
- Element of sweet table arrangements at corporate banquets and family gatherings
- Ingredient in signature desserts at high-end restaurants and boutique hotels
- Garnish for dessert drinks and non-alcoholic cocktails in themed bars
Practical economic benefits include significant labor time savings during decoration preparation and elimination of raw material waste due to the product’s long shelf life. Professional kitchens appreciate the year-round availability of meringues, allowing for seasonal menu planning without concern over missing key decorative ingredients. The low unit price combined with high visual impact makes meringues an economical solution for food service establishments with various operating budgets.
Specification and Technical Data
Pastel meringues are produced according to the strictest standards of the European food industry. The production process includes controlled drying at temperatures between 65-80°C for 4-6 hours, ensuring optimal consistency and maximum durability of the final product. The manufacturing technology involves precise moisture control at every stage of the process.
| Technical Parameter | Specification Value |
|---|---|
| Net Package Weight | 40g ± 1g |
| Diameter of a Single Meringue | 10-12 mm |
| Final Moisture | maximum 5% |
| Energy Value | 1665 kJ / 392 kcal per 100g |
| Carbohydrate Content | 93g per 100g of product |
| Simple Sugars | 90g per 100g of product |
| Animal Protein | 5.3g per 100g of product |
| Total Fat | 0g per 100g of product |
| Table Salt | 0.22g per 100g of product |
| Shelf Life | 12 months from production date |
| Storage Temperature | 15-25°C |
| Relative Storage Humidity | maximum 65% |
| Number of Meringues in Package | approximately 35-40 pieces |
Chemical composition analysis indicates the dominance of powdered sugar, constituting about 85% of the total product mass. Chicken egg albumin is responsible for the stable foamy structure and mechanical cohesion of the meringues during technological processes. Citric acid serves a dual function as a pH stabilizer and a natural preservative that extends the product’s shelf life.
The quality control system includes comprehensive microbiological testing, detailed chemical composition analysis, and sensory tests conducted on each production batch by GOFREX’s certified laboratory. Quality procedures ensure full compliance with all food safety standards applicable in the European Union as well as international HACCP standards.
How long they retain freshness and properties
Pastel meringues demonstrate exceptional microbiological and organoleptic stability for 12 months from the production date. The key factor in maintaining optimal quality is storage in a dry environment at 18-22°C with relative humidity not exceeding 65%. Airtight packaging protects the meringues from absorbing atmospheric moisture and odors from the surroundings.
The special drying technology used in the production process eliminates free water from the product’s structure, preventing microbial growth and enzymatic processes that lead to quality degradation. After opening, the meringues retain their crispness and flavor intensity for 2-3 weeks, provided they are tightly sealed and stored in a dry place. Relative humidity above 70% may cause softening of the structure and loss of characteristic crunchiness.
