CREAMS & MOUSSE
503 CREMA PASTICCIERA (Pastry cream milk substitute) - powder preparation 4 x 3 kg
It doubles shelf life of any pastry cream (especially chocolate cream) without changing the chef’s recipe. In the pastry cream recipe used by the pastry chef, milk should just be substituted with ‘Crema Pasticcera’. One egg yolk could be removed from the recipe. It slows down fermentation process and bacteria development.
770 PRONTO CREMA (Instant Pastry Cream Mix - cold process) - powder preparation 5 x 4 kg
A new product used in pastry to produce an instant pastry cream with a “cold” process.
The product contains milk and egg yolks, these ingredients give to the cream an intense flavour of egg cream. It’s the ideal for the Chantilly cream and its use is very simple and quick.
365 TOP MOUSSE (Instant Mousse Mix with Heavy Cream) - powder preparation 20 x 1 kg
A patisserie product used to stiffen whipping cream, ideal therefore when preparing great desserts such as mousses, puddings, pannacotta etc. It can be frozen for 6 months and it does not crack in freezer.
815 MILKA SPEEDY MOUSSE (Instant Mousse Mix with water) -powder preparation 4 x 5 kg
Instant neutral flavoured Mousse mix. Ideal therefore when preparing great desserts such as mousses, puddings, pannacotta etc.
805 CHOCOLATE SPEEDY MOUSSE (Instant Chocolate Mousse Mix with water) - powder preparation 4 x 5 kg
Instant chocolate flavoured Mousse mix. Ideal therefore when preparing great desserts such as mousses, puddings, pannacotta etc.