Hot Custard Cream with Sugar
Hot Custard Cream with Sugar offers consistent quality with its practical preparation and balanced milk flavour.
HOT CUSTARD CREAM WITH SUGAR; offers consistent quality with its practical preparation and balanced milk flavour. It ensures the ideal consistency and taste in many dessert applications such as cakes, eclairs, magnolias and tiramisu cups. It offers more hygienic production compared to traditional methods; it contributes to achieving brighter colours, a smoother texture and professional results.
For Pastry and Éclair Cream: Boil 1,000 g of whole milk with 350–400 g of Custard Cream Boiling Cream Sugar Powder mixture. Pour the boiled cream into a tray and leave to rest in a refrigerator at +4 °C for 4–6 hours. Optionally, 50 g of butter can be added.
- 350 g Cookable Cream with Sugar (350-400 g)
- 1,000 g Whole milk
For Magnolia: Boil 1,000 g of whole milk with 250–300 g of Custard Cream Boiling Cream Sugar Powder Mix. Pour the boiled cream into a tray and leave to rest in a refrigerator at +4 °C for 4–6 hours. Liquid whipped cream may be added if desired.
Logistics
Shelf Life 12 Months- Content
- 1 Bag
- Net Weight
- 10 kg
- Size
- 40 x 13 x 50 cm
- Content
- 104 Bags
- Gross Weight
- 1067 kg
- Size
- 120 x 100 x 175 cm
Dimensions L × W × H (cm). Store in a cool, dry place.