Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Sugar, Modified starch, non fat dry milk, dextrose, sweet cream powder, vegetable fat powder, sodium alginate blend, tricalcium phosphate, natural vanilla flavor, beta carotene, salt.
Additional Notes: Keep airtight.
Applications: For the preparation of instant pastry cream that can be used by itself, lightened with whipped cream, or as a base for chiboust, souffle mix, mousse, etc.
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Directions: 1000 g. Cold milk or water, or a combination in equal parts
400 g. Cold Process Pastry Cream Powder
Add the liquid to the powder stirring carefully to avoid lumps. On a mixer using the whip attachment, whip for one minute on low speed and then five minutes on high speed. Allow to set for fifteen minutes befure using.