Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Maize starch, flavor, salt, stabilizer, coloring matter carotene.

Additional Notes:  Keep airtight.

Applications: Pastry Cream 80-90 g. Hot Process Pastry Cream Powder 1000 g. Milk 80 g. Egg yolks 110 g. Whole eggs 250 g. Sugar Combine dry ingredients. Slowly add 100 g. of the milk. Add egg yolks and eggs. Boil remaining milk. Slowly add boiled milk to egg mixture. Return to heat and carefully cook to desired consistency.

Directions: Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.

Download the complete Pastry 1 brochure.