+ Comments
+ Specifications
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Dried Glucose Syrup, Sugar, Hardened vegetable fat, Cocoa butter, Emulsifier (E472b), Modified starch (E1422), Thickener (E410), Stabilizer (E404), Stabilizer (E450), Stabilizer (E339), Flavoring, Riboflavine coloring (E101)
Additional Notes:
+ Directions
Applications: To produce tortes and cakes and for the production of mousse desserts. Requires between 4-6 minutes of whipping.
Directions: 1000g White Chocolate Mousse preparation
1250g cold milk or 625g cold milk
and 625g heavy cream
Combine and whip for 5 minutes.
+ Product Brochure and Features
Powdered cold soluble fresh cream stabilizer for the production of freeze- and cut-stable fresh cream tortes and fillings. Adding more liquid will result in a less stable finished product. Do not overwhip the heavy cream. Fold carefully into the fond. Refrigerate finished product for at least three hours.