Naturally Creamy (powder structurer for custard cream)
Technical structuring agent for pastry making, composed of starches and pectin, designed to guarantee optimal resistance to freezing for creams. Once thawed, the yield of the preparations is equivalent to that of freshly made products.
Suggested uses: for sweet and savory creams. Activation at 80°C.
Dosage: 80-140 g/kg of finished product.
Suggested uses: for sweet and savory creams. Activation at 80°C.
Dosage: 80-140 g/kg of finished product.