Small and medium-sized bakeries and confectioneries are facing more and more competition especially due to the wide-spread use of ready-made industrially manufactured bakery products. Because time and money are often limited, less bakers are willing to produce time-consuming, hand-made high-quality traditional products such as choux pastry.
Bakery goods such as cream puffs, doughnuts, éclairs, profiteroles and dumplings are baked using choux pastry. Currently, the choux paste is produced in a laborious manual process. After manufacturing, the paste must be processed very quickly because of its unstablility due to its composition. Choux paste is therefore being replaced increasingly by convenience baking powder mixes. These powder mixes contain chemical additives and no longer have the high-quality character of traditional choux pastry products.