mix for cream +°
It is a base product developed to prepare many cream-based specialities: cakes prepared with cream, zabaione, custard, cream and fruit single portions and mignon, spoon cakes, semifreddi, a.s.o.
- Desserts can be stored above freezing point
- Desserts are particularly resistant to changes in temperature even if extreme. The product inhibits liquid
separation (syneresis) and prevents desserts from collapsing.
- It keeps the natural flavour of fresh cream unaltered as well as soft and creamy.
- It enables to prepare cakes containing milk fats only (without vegetable fats)