DESCRIPTION
Magdelena Concentrate 2.0 is a base used for popular Mexican pastries. It is great for Magdeenas, Piedras, Yoyos, Nueces, Caracoles, and more.
FEATURES
- Extended shelf life
- Reduced scaling and increased consistency
- Mixer to freezer to oven with no formula changes
- Excellent volume
INGREDIENTS
Sugar, Baking Powder (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Non Fat Dry Milk, Artificial Flavor, Salt and 2% or Less of Each of the Following: Palm Shortening, Beta Carotene (Color).
Magdelenas
Ingredients |
LBS. |
| Magdelena Concentrate 2.0 | 27.00 |
| Shortening, Trans fat free | 19.00 |
| Combine above ingredients in mixing bowl and mix until smooth and lump free | |
| Whole eggs | 18.00 |
| Add eggs slowly and mix until smooth and lump free | |
| Patent Flour | 53.00 |
| Water (chilled) | 18.00 |
| Add flour and water and mix 3-4 minutes until smooth | |
| Total weight | 135.00 |
PROCEDURE
Bake in rack oven at 400°F for 16-17 minutes