Gourmet filling cream (cold cream), powder
A basic mix for making pastry fillings and dessert creams, easy to handle. Spreadable and therefore easy to work with, good stability and excellent cutting stability, suitable for freezing. Basic recipe for filling cream: Whip 400 g of powder and 1000 g of cold water together with a fine whisk at high speed for 3-4 minutes and process as usual.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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