Paris whip and cream in powder 45g

Product description

Powder = Plant Fat While in Powder with Cocoa

It is immediately available in the preparation of desserts and creams.
As a mastle flavored with suds or other sweetener in combination with fruit, pudding, ice cream, chocolate alone fruit topping.
It will provide excellent taste and stability of cream to Paris cake and other meals.

Composition: Fire (glucose syrup, palmoid grease completely hydrogenated, emulsifiers: E 471, E 472A, milk protein, stabilizer: E 340II), cocoa with reduced fat (28%).

We need to prepare whipping cream and cream:
Milk: 150 - 200 ml, crystal sugar: 1 - 2 tablespoons or other sweetener in adequate quantity.

Whip Preparation:
Package and sugar content (to taste) Well mix in a high bitter bowler in cold milk and whip the electric whisk at the highest turn to the desired dumping - about 3 min. Keep in the refrigerator before use.

Preparation of cream:
Content Pocket and Sugar Turn well with milk in the cooking vessel and cook. The amount of milk and sugar you give depending on the density and taste of cream.
Leave and shut down while stirring. Let cool and put off at least for 12 hrs. (for night) to the refrigerator. Then guide the electric whisk at the highest turns to thick cream - about 3 min. The formed cream is stable and is suitable for filling and decorating cake and meals. Bon appetite!

Store dry!

Nutritional data per 100 g of product

Energy 2170 KJ / 517 Kcal
Fats 37 G.
- of which saturated fatty acids 26 g
Carbohydrates 45 G.
- Of this sugars 18g
Protein 11 G.
Salt 0.72 G.

Manufacturer: B.M. Kávoviny, spol. s.r.o.