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.

ADVANTAGES

• 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)