Page 82 - Demo

| CREAMS AND COATINGS
CREAMS
VANINI CREAM
LOW FAT COCOA POWDER average
1%
STRUCTURE
Total HAZELNUT Fat paste
43% 22%
CODE 7562
Compact and meltable
cream RECOMMENDED USES
EDELWEISS WHITE CREAM
LACTIC MATTER average
33%
STRUCTURE
Compact and meltable cream
Total Fat
39%
CODE 7563
RECOMMENDED USES
No
hydrogenated fats
DESCRIPTION
Cream characterised by a high percentage of hazelnuts. This confers a very delicate taste of pralined hazelnuts and an extreme cleanliness on the palate. Clear brown colour.
Excellent heat resistance. May be whipped in a mixer for a softer structure. May be used pure as filling or with extra chocolate to add higher structure. Excellent with the addition of inclusions. May be used as a topping, a filling for pralines, in cremini, and for glazing of small pastries. It works well when combined with other flavourings and characteristic oily pastes. May also be used in mixtures for oven-based preparations and as variegations.
Contains 3% lactic matter.
No
hydrogenated fats
DESCRIPTION
Base cream, soft to cut. Milky taste, which is ideal in combination with other flavourings oils and pastes.
May be whipped in a mixer for a softer structure. May be used pure or with additional chocolate to add more structure.
Excellent with the addition of inclusions.
Possible uses: toppings, paste addition to butter/meringue flavouring/creams, glazing and decorations. Outstanding when whipped for the decoration of cupcakes.
No
hydrogenated fats
DESCRIPTION
Anhydrous cream which remains soft when cut. Intense taste of caramel and toffee.
Wide range of uses: filling, glazing, decorations. Excellent for glazing cakes and big leavened pro- ducts, mignons and ice cream sticks.
As a filling for pralines, with the addition of choco- late for a greater structure, even with the addition of inclusions. Interesting when used for flavouring creams, mousses, ganaches and fillings.
For a softer structure, it can be whipped in a pla- netary mixer: excellent for decorating and as a frosting for cupcakes.
80
CARAMEL CREAM
LOW FAT COCOA POWDER average
3%
LACTIC MATTER Total average Fat
11% 41%
CARAMEL POWDER
8%
CODE 7568
RECOMMENDED USES
STRUCTURE
Compact and melting cream.