To provide a premix which is used for hard puff crusts and from which the puff crusts having angular cracks and high quality appearances and similar to hand-made puff crusts sold in western style cake pro-shops can simply and stably be obtained in ordinary homes and in large scale factories needing the puff crusts in large amounts without adopting a complicated process and without needing a high technique and a high skill.

This premix for the hard puff crusts comprises 40 to 10 pts. wt. of tapioca crosslinked starch having a swelling degree of 0.5 to 4.0, 40 to 10 pts. wt. of wheat pregelatinized starch, 20 to 80 pts. wt. of thermally denatured wheat flour, and 100 to 50 pts. wt. of a powder fat.