Extreme convenience and consistency with significant labor savings.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Sugar, corn starch, tapioca starch, potato starch, sorghum flour, mono and diglycerides, modified food starch, whey protein concentrate, emulsifier, dried egg white, salt, leavening, natural flavor, xanthan gum.

Additional Notes:  

Applications: For the preparation of genoise, joconde, jelly rolls, carrot cake, etc.

Directions: 5kg. Gluten Free Genoise Mix Gen-Prep 1750 g. Whole eggs 1500 g. Warm water 1120 g. Vegetable Oil Place mix and eggs in a mixing bowl. Beat for 1 minute at low speed, scrape and mix for two minutes. Add vegetable oil and mix for 1 minute. Add water and mix. Make sure to scrape the sides. Bake at 188°C (370°F) for twenty minutes.

See the instructional video.

Download the complete Pastry 1 brochure.