TOPPING

Assortments: Cherry, Lemon, Orange, Pistachios, Banana, Kiwi, Caramel, Chocolate, Raspberry, Strawberry. It can be added to ice cream, edible ice in, bakery products cake, cookie doughs. Recomended dosage is in Betwee 4% and 8%.

Assortments: Neutral, Chocolate, Caramel, Raspberry, Sour cherry, Strawberry, Vanilla, Orange, Lemon, Banana, Kiwi, Blueberry. Put the required amount of cold glaze into bowl and whip it until it gets a smooth texture for an easy application. It can be applied with a brush or a spatula on pastry products directly or after whipping with some water according to the desired texture.

Add the egg yolk into 500 ml cold water or mikk and whisk until combined. Transfer the mixture in a saucepan. Add 1000 g cream caramel powder and stir constantly on medium head. Pour the misture in caramel sauce lined moulds and set aside until they reach room temperature.. Transfer them into refrigerator to chill. Before serving invert mould on a serving plate.