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 palm kernel oil; sugar, milk protein; stabilizer (sorbitol syrup (E420ii); hydroxypropyl cellulose (E463)); emulsifier: soy lecithin (E322); lactic ester of mono and diglycerides of fatty acids (E472b); sodium stearoil lactylate (E481)); salt; flavoring.
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