Puratos unveils vegan choux mix

Bakery and confectionery ingredients supplier Puratos is launching a Vegan Choux Mix, aiming to “set a new standard in the world of choux pastry”.

The international supplier said that the mix will empower pâtissiers to expand their plant-based portfolios. According to Puratos, it rivals the performance of its traditional egg-based counterparts, resulting in pastry that boasts “exceptional aerated volume, superb webbing and a golden crust”.

Additionally, the product allows for a subtle flavour that can enable experimentation with sweet or savoury toppings.

Puratos’ mix simply requires the addition of oil and water, streamlining the pastry-making process for customers and creating opportunities for the development of vegan profiteroles, eclairs and choux buns.

The company said that while other plant-based bakery ingredients have emerged in recent years for croissants, Danish pastries and cakes, a vegan-friendly solution for choux pastry “remained elusive”. Its Vegan Choux Mix aims to solve the challenge of replicating egg’s functionality, which is central to the pastry’s structure, texture and golden colour.

Olivia Creber, R&D patisserie specialist at Puratos, said: “We have spent two years meticulously refining our Vegan Choux Mix, leaving no stone unturned in the pursuit of perfection”.

“At Puratos, we take immense pride in investing in cutting-edge ingredient technologies to cater to consumer demands, while upholding our unwavering commitment to delivering exceptional quality.”