Wheat flour, milk powder, whey protein, dried yeast, salt, thickening agents (E412, E415), E-491.

May contain traces of eggs and soya.

Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

Store in a cool, dry place away from the ground. Keep below 25 ºC.  Once opened we recommend to keep refrigerated.

Direction to prepare Spanish Churros with this mix:

Pour the lukewarm water into a bowl and gradually add the flour while mixing well with a spatula until a lump-free dough is formed. Leave to stand for about 15 minutes. Heat plenty of oil in a frying pan. Put the batter into a churro piping bag and form a spiral of batter, or several churros, in the hot oil. Brown the spiral or the churros well on both sides. It is normal if blisters appear on the churros during frying due to the temperature of the oil and the yeast. Remove the churros from the frying pan and sprinkle them with sugar or icing sugar. They can be served with a chocolate a la taza.