Preparations for Pastry
The solution designed to speed up and simplify production processes providing products that combine simplicity and quality and that are ideal for the optimal management of creams in pastry-making.
Pastry cream supplement: improves the structure, is resistant to freezing/defrosting cycles, intensifies the colour and flavour of egg and improves shelf life. Quantity g/kg: 40/50.
Semi-processed product for pastry cream made using the traditional cooked recipe: simplifies preparation and makes a cream that is full-bodied, with a velvety structure. Quantity g/kg: 70.
Ready-to-use, semi-processed product for preparing pastry cream using the cold method; can be made by adding either water or milk. Quantity g/kg: 260/310.