Milk-based confectionary filling “Vanilla Cream”
Milk-based vanilla cream filling is ideal for delicate custard cakes.
Stability of rheological and organoleptic properties
Perfect blending properties and compatibility with all fat bases
Excellent taste characteristics
6 months at a temperature from 0°С to +22°С
Milk-based vanilla cream filling is ideal for delicate custard cakes.
Its light creamy texture does not spread, does not deposit on the walls of the product, it perfectly fills the hollow form of the baked goods.
Scope of Application
• external and internal finishing of confectionery: croissants, profiteroles, éclairs, puff pastry
• additive in creams on any fat basis: butter, spreads, vegetable cream for finishing cakes, rolls, pastries
6 kg
13 kg
20 kg
Title: Milk-based confectionary filling “Vanilla Cream”
Description:
Milk-based vanilla cream filling is ideal for delicate custard cakes.
Its light creamy texture does not spread, does not deposit on the walls of the product, it perfectly fills the hollow form of the baked goods.
Mass fraction of fat: 10.5 g
Proteins: 1.5 g
Carbohydrates: 56 g
Calorie content per 100 g of product: 320 kcal
Storage conditions: 9 months at a temperature from 0°С to +10°С <br> 6 months at a temperature from 0°С to +22°С
Advantages: • Stability of rheological and organoleptic properties • Perfect blending properties and compatibility with all fat bases • Excellent taste characteristics
Packaging: 6 kg. 13 kg. 20 kg
