PASTRY
IRCA
PASTRY
CREMIX
Complete powdered mix for hot process making of traditional custard.
You will only have to add water. Highly resistant to baking and freezing.
Perfect to be used in cream cookers.
Crème patissière
Claims
Rich in whole milk and egg yolk.
Details
Complete powdered mix for hot process making of traditional custard. You will only have to add water. Highly resistant to baking and freezing. Perfect to be used in cream cookers.Perfect to be used in cream cookers.
Description
mix in powder for instant custard cream with hot preparation in cream baking machine; CREMIX contains milk, egg yolk and "non hydrogenated fat". The custard cream prepared with CREMIX is bake and freeze stable.
Denomination
semifinished product for confectionery
Directions for use
CREMIX 6 kg
water 10 kg
Mix CREMIX and cold water directly in the custard cream baking machine; in order to avoid the creation of clots it is advisable to add the water in small doses. Cook reaching about 92°C and the set up the cooling cycle being sure this will be carried out with discontinuous agitation; when cooling is complete (4°C) the cream is ready for use.
The cream must be preserved in the refrigerator.
Allergens
tuorlo d'uovo in polvere
latte scremato ed intero in polvere
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