Ready to use UHT non-dairy topping for use in cake and fine pastry application
before whipping, chill the product for at least 12 hours to between 5-8°C.Usage rate / recipe.
Whip at medium speed until the desired consistency is obtained.
Once whipped, the product is freeze and thaw stable.
Water ; fully hydrogenated vegetable oil (palm) (26%); sugar (11%); milk protein ; stabilizers; E420ii; E463; emulsifiers ; E472b; soya lecithin (E322), E472e; acidity regulations: E339, E340; salt; milk flavoring.
Store between 4C to 20C .
Store in a dry place (R.H.: max 65%) between+ 2 and +20 °C. Avoid temperature variations.
After opening the product can be kept in a fridge for maximum 3 days.
Ganache/Filling | Coating/Glazing | Dessert | Decoration | Ice Cream/Gelato | Cooking