Pastry creams and fillings
Multi-use bakery ready to make vanilla and chocolate cream powder and fillings especially designed for bakery and patisserie goods e.g. éclairs, croissants, biscuits etc. The Food Ram pastry cream and filling mix have excellent heat and freeze stability as they keep their smooth texture and consistency and are flexible as to adapt to the needs of the manufacturer.
Is Used in: Confectionaries, soft bakery, patisserie items, laminated doughs and biscuits
Instant cream Patissiere cold process
A ready powder mix for the manufacturing of cream patisserie.
Recommended concentration in the final batter: 1.5 %.
Instant Cream Patissiere heat stable
A ready powder mix for the manufacturing of bake stable cream patisserie.
Recommended concentration in the final ??? %.
Mousses
A mix for the preparation of mousse. Only water to be added
Recommended concentration in the final batter.
Instant Cheese cake powder
For the preparation of a very light in texture, and very smooth cheesecake.
Bavarois
(image exists but too rectangular)For the preparation of a very light in texture, and very smooth bavarois .
Bavarian cream, the flavor base is basic crème Anglaise (milk, egg yolks, sugar).
Panna cotta
For the preparation of a very light in texture, and very smooth bavarois.
Bavarian cream, the flavor base is basic crème Anglaise (milk, egg yolks, sugar).
Crème brulee
For the preparation of a very light in texture, and very smooth bavarois .
Bavarian cream, the flavor base is basic crème Anglaise (milk, egg yolks, sugar).
