VEGETABLE WHIPPING CREAM LIQUID
Put the product in the refrigerator for at least 12 hours before use. For optimal results whip at 8-12° C
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CAKE MIX
Assortments: Natural Sponge Cake Mix, Cacao Sponge Cake Mix, Cacao Cake Mix, Browni Cake Mix, Apple and Cinnamon Cake Mix, Carrot and Cinnamon Cake Mix, Muffing Cake Mix, Cacao Muffin Cake Mix, Fruit Cake Mix, Lemon Cake Mix, Orange Cake Mix, Hot Soufle Mix, Macoron Mix, Trilicia Mix, Pudding Mix, Waffle Mix.
Cake mix used for obtaining spongy and delicious flavoured products with high volume and spongy texture.
COLD GLAZES
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.
TOFFEE CARAMEL
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.
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