- Code:
- 00216204
- Weight kg:
- 2
- Packaging:
- Bag
- No. packs:
- 4
Base Mass Products
Perfetto -18
It is a structuring and stabiliser for whipped cream, that can be cut at even -18 temperature. High quality and high impact semifreddos can be quickly created with Perfect - 18. To be used with or without eggs, it can be used with a whisk or blender. Without added fat. Uses: traditional semifreddo, decorations.
See also
Gg Ovo
00210012
Modern laws and quality and hygiene consistency needs make this egg yolk and sugar based product a precious ingredient in recipes. The special pasteurisation process with mild technology preserves the natural organoleptic properties of the egg yolk, all high quality, used in the recipe. It is only made with egg yolk and sugar, without aroma or preservatives.
Base Meringue Top
000NP100
Powder base for the preparation of Italian and French-style meringue, and as a structuring agent for the preparation of mousses and parfaits.
Premiapanna
00215204
Cream enhancer since it keeps it soft with a long-lasting structure. It also resolves the syneresis problem (water/fat separation) and is ideal when the cream structure requires long-lasting hold. Can be used with a whisk and blender and does not contain aromas. Uses: cream for semifreddo production, cream for cake decorations, cream for cup garnish.