WHIPPING POWDER

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.

Assortments: Fig, Apricot, Apple, Raspberry, Orange. It is suggested to use on cakes, cookies, pies and muffins to give deliveous taste and aroma.

Put the product in the refrigerator for at least 12 hours before use. For optimal results whip at 8-12° C