CSM improves its Craigmillar choux pastry mix and Marvello cake margarine
Product Improved Craigmillar Choux Pastry Mix and Marvello RSF Blend cake margarine
Details The choux pastry mix is easier and more cost-effective to make as operators no longer need to add an egg or heat fat and water together - they just add water and mix to a batter. The saturated fat content in the margarine has been reduced by at least 10% to 25g per 100g without compromising the buttery taste. As a result, caterers will not need to adjust recipes to meet government and NHS guidelines on healthier options.
How supplied Choux Pastry Mix - 10kg sack; Marvello RSF Blend - 12.5kg boxes
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