All Preparation for Pasrty
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.