PASTRY
IRCA
PASTRY
BABET
Discover recipes with this productHot process custard powder mix, suitable either for instant preparation or cream cookers use. Custard made from BABET is marked by typical delicious flavour, incredibly creamy texture and long-lasting freshness. Moreover, it proves to be freeze-stable and bake-stable.
No applications provided for this product.
Description
light yellow powder suitable for the instant preparation or with custard baking machine of warm custard cream. The cream obtained with BABET NEW can be frozen and can also be baked
Denomination
semifinished product for warm instant custard cream.
Directions for use
BABET NEW_____________ g 400
boiling water_________ g 1000
To obtain a custard cream with richer flavour and taste it is possible to use milk instead of water:
BABET NEW_____________ g 350-400
boiling milk__________ g 1000
Procedure:
* bring water (or milk) to boil
* add BABET NEW and mix rapidly with a whisk for a few seconds; the cream must have a dense smooth consistency.
* remove from heat source and let cool
Note: to have a firmer consistency it may be necessary to stir the cream a few seconds longer over the heat source.
USE WITH CUSTAD BAKING-MACHINE
The recipe can be modified according to the type of machine used:
BABET NEW_____ 10 kg
water_________ 10 kg
milk__________ 25 kg
sugar_________ 2 kg
A cream with richer taste can be obtained with the addition of
egg yolk_____ 2 kg
butter_______ 2 kg
Allergens
latte intero e scremato in polvere
Cross-contaminations
Eggs
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