Powder Products
CREAMIX – Instant powdered mix without eggs, ideal for preparing custard-flavored cream.
Add CREAMIX to the milk (or water) at a temperature of around 40 °C and stir with a whisk for a few minutes to hydrate the powder. Then use an immersion blender to mix the product until obtaining a smooth and silky consistency. Allow to rest in the refrigerator for 15 minutes.
MERINGUE MIX – HALAL SUITABLE – Powder product for the preparation of meringues.
Sift the mix, put it in a mixer, add room temperature water and whisk for about 10 min. When the mixture is soft and foamy, remove it from the mixer and gently add the icing sugar, stirring from the bottom up. Finally, make the meringues with a piping bag and bake them in a static oven (preheated to 80 °C) until fully dried.
ISOMALT – HALAL & KOSHER SUITABLE – Sugar Plus is the trade name of Isomalt, a sugar used for special hard decorations. It should be dissolved in a pan, on the gas or inside a microwave oven, without mixing too far to avoid the formation of air bubbles. Once dissolved reach the consistency of a syrup transparent, allowed to rest for a few minutes because it cools down, it may be used for creation of various decorations with appropriate techniques:
1. As such: cast on moulds or other forms for the original transparent decorations
2. Wholesale: the mass worked to 40 ° C, with the aid of a filament lamp, allows it to be used as a sugar
paste and achieve attractive forms transparent or translucent.
3. Sugar blown: the mass can be processed like glass
ROYAL ICING – HALAL SUITABLE – Powder product ideal for decoration of cakes with piping bag.
Sieve the royal icing into a mixing bowl and then place in the mixer. Add water and mix for 10 minutes. Pour the mixture into the icing bag, fasten and then use for decoration. Put in the piping bag and decorate
the cake.
ICE-CREAM BASE – Ice-cream base 300 g is a base for ice-cream with vegetable fats for the preparation of cream flavor, adding the cream paste favorite.
Mix 1 litre of milk (better if warm) with 150 grams of Ice-cream Base 300 g , 230 grams of sugar and 100 grams of fresh cream. Mix well and stir. Store it in a deep freeze. We recommend combining it with our Supreme – Fruit flavoring pastes or classic flavors in order to obtain an excellent ice cream to be enjoyed all year round
SARBAV – Powder for production of the Bavarian, panna cotta, pudding and creme caramel
Use for bavarian – 100 grams of Sarbav, 125 grams of egg yolk, 125 grams sugar, 500 grams of milk, 100 grams of flavouring paste,
750 grams of semi-whipped cream. Heat the milk to about 50 ° C, add the Sarbav and mix for two minutes. Add the egg yolk, sugar, the flavouring paste and pour on the whipped cream. Mix and pour into moulds. Leave in the fridge to cool at least two hours before use.
Use for panna cotta – 80/100 grams of Sarbav, 300 grams of milk, 700 grams of cream. Heat the milk to about 50°C. Add the Sarbav and mix for two minutes. Add the cream (liquid or whipped). Mix and pour into the moulds. leave in fridge to cool at last two hours before use
SARMOUSSE – Semi-finished powder with gelatin, emulsifier and stabilisers
Use for mousse – 1000 grams of cream, 100 grams of Sarmousse. Put into the bowl of the planetary Sarmousse and cream. Mix slowly for one minute and whip until the mixture is soft and creamy. It is suggested to fully whipping cream to make the incorporation of the flavouring paste easier. Then add the flavouring pasta with cream flavour or desired fruits according to the weight indicated on the packaging.
Use for stops cream – 1000 grams of cream, 60/80 grams of Sarmousse. The Sarmousse can also be used as stops cream. It will whip completely the cream after mixing slowly for one minute with the Sarmousse.
CREAMIX
Ingredients: Sugar, modified starch (potato) E1414, whole powdered MILK, dextrose, skimmed powdered MILK, thickener: sodium alginate E401; colour: betacarotene E160a(i); salt, flavour.
Dosage: 100 g CREAMIX, 330 g milk or water
Allergens: MILK
Storage precautions: Product must be stored in a cool and dry place, away from direct light and heat sources
NUTRITION DECLARATION Typical values per 100 grams
Energy 393 kacl 1668 kJ
Fats 3,4 grams of which saturates 2,1 grams
Carbohydrate 84 grams of which sugars 61 grams
Protein 6,3 grams
Salt 0,41 grams
MERINGUE MIX – HALAL SUITABLE
Ingredients: Sugar, EGG WHITE powder, corn starch, flavor.
Dosage: Meringue mix 100 g, water 60 g, icing sugar 90 g.
Allergens: EGG WHITE
Storage precautions: Product has to be stored in a cool and dry place, shielded from direct light
NUTRITION DECLARATION Typical values per 100 grams
Energy 394 kcal 1673 kJ
Fats 0 grams of which saturates 0 grams
Carbohydrate 88 grams of which sugars 85 grams
Protein 10 grams
Salt 0,25 grams
SUGARPLUS – ISOMALT – HALAL & KOSHER SUITABLE
Ingredients: Isomalt
Storage precautions: Product has to be stored in a cool and dry place, shielded from direct light
NUTRITION DECLARATIONTypical values per 100 grams
Energy 970 Kj 233 Kcal
Fats 0 grams of which saturates 0 grams
Carbohydrate 97 grams of which sugars 0 grams
Protein 0 grams
Salt 0 grams
ROYAL ICING – HALAL SUITABLE
Ingredients: Icing sugar, EGG white powder, corn starch, flavor.
Allergens: EGG WHITE
Storage precautions: Product has to be stored in a cool and dry place, shielded from direct light
Dosage: Royal icing 500 grams, water 70 grams. The product has a drying time between 1 and 2 hours.
NUTRITION DECLARATION Typical values per 100 grams
Energy 1693 kJ 398 kcal
Fats 0 grams of which saturates 0 grams
Carbohydrate 97 grams of which sugars 94 grams
Protein 0 grams
Salt 2,6 grams
Fibers 0,06 grams
ICE CREAM BASE
Ingredients: Skim MILK powder, vegetable fats (coconut), MILK proteins, glucose syrup, dextrose, maltodextrine, emulsifiers: mono-and diglycerides of fatty acids, acetic acid ester of mono-and diglycerides of fatty acids; thickeners: locust bean gum, guar gum, carrageenan.
Allergens: MILK. Possible cross contamination with: EGGS, PEANUTS, SOY, NUTS (ALMONDS, HAZELNUTS, PISTACHIO NUTS)
Storage precautions: Product has to be stored in a cool and dry place, shielded from direct light
Dosage: 150 grams of Ice-cream Base 300 g, 1 litre milk, 230 grams sugar, 100 grams of fresh cream.
NUTRITION DECLARATION Typical values per 100 g
Energy 486 kJ 2049 kcal
Fats 24 g of which saturates 21 g
Carbohydrate 58 g of which sugars 37 g
Protein 12 g
Salt 0,5 g
SARBAV
Ingredients: Sugar, maltodextrin, gelatin, dextrose syrup, modified starch: acetylated distarch adipate (E1422); skimmed MILK powder, stabiliser: xanthan gum (E415), carrageenan (E407), sodium alginate (E401).
Allergens: MILK
Storage precautions: Product has to be stored in a cool and dry place, shielded from direct light
Dosage:
Use for bavarian – 100 grams of Sarbav, 125 grams of egg yolk, 125 grams sugar, 500 grams of milk, 100 grams of flavoring paste,
750 grams of semi-whipped cream.
Use for panna cotta – 80/100 grams of Sarbav, 300 grams of milk, 700 grams of cream.
NUTRITION DECLARATION Typical values per 100 grams
Energy 1223 Kj 292 Kcal
Proteins 3 grams
Carbohydrates 70 grams of which sugar 59 Grams
Fats 0 grams of which saturates 0 grams
Fiber 0,4 grams
Salt 0,1 grams
SARMOUSSE
Ingredients: Sugar, maltodextrin, MILK proteins and LACTOSE, food gelatin, modified starch: acetylated distarch adipate (E1422); emulsifiers: lactic acid esters of mono- and diglycerides of fatty acids (E472b), propane-1,2-diol esters of fatty acids (E477); stabilizer: carrageenan (E407), xanthan gum (E415), sodium alginate (E401); SOY flour.
Allergens: MILK, LACTOSE, SOY
Storage precautions: The product must be stored in a cool and dry place, away from direct light
Dosage: –
Use for mousse – 1000 grams of cream, 100 grams of Sarmousse.
Use for stops cream – 1000 grams of cream, 60/80 grams of Sarmousse.
NUTRITION DECLARATION Typical values per 100 grams
Energetic value 394 Kcal 1675 Kj
Proteins 9,3 grams
Cabohydates 87,9 grams of which sugars 8,7 grams
Fats 0,6 grams of which saturated fats 0 grams
Fiber 0 grams
Salt 0
