Magdelena Concentrate 2.0 is a base used for popular Mexican pastries. It is great for Magdeenas, Piedras, Yoyos, Nueces, Caracoles, and more.
- Extended shelf life
- Reduced scaling and increased consistency
- Mixer to freezer to oven with no formula changes
- Excellent volume
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).
|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|
|Add eggs slowly and mix until smooth and lump free|
|Add flour and water and mix 3-4 minutes until smooth|
Bake in rack oven at 400°F for 16-17 minutes