Moisturized cream, ready to use for the post oven. Great taste, safe and stable conservation. Ideal for frozen pastries and confectioneries.
Available in different tastes: VANILLA, LEMONE, ORANGE, DARK CHOCOLATE, PISTACHIO AND ALMOND.
It’s advisable withdraw the desire quantity of the product before the use, spread it until obtain a soft and homogenous cream.
Packaging: 6,12,25 kg bucket
Royalcream
Prepared cream at custard taste, ready for the use and for the post oven.
Great quality. Ideal both for stuffed croissants, Krapfen, cakes, pastries and for the cover of tarts.
Dulcicrem-Milk
Powder mixture, ideal for cooking a delicious custard. Ingredients: 100 gr of Dulcicrem, 400 gr of sugar and 1 litre of cold milk. Mix Dulcicream and sugar, then slowly add some of the cold milk until you get a homogenous cream. Boil the remaining milk and add the cream. Let it cook over low heat for 2 to 3 minutes. It combines perfectly with fresh whipped cream or prepared with Susipan to make delicious Chantilly cream, with cocoa and hazelnut creams and Hazelnut and Pistachio pastes.
Available in taste with milk: DULCICREMILK
Packaging: 5 kg box, 25 kg bag.
Idealcrem top
Powder mixture for the instant preparation (without cooking) great quality, taste and appearance. Excellent for frozen pastry and frozen cakes. It combines perfectly with fresh whipped cream or prepared with Susipan to make delicious Chantilly cream, with cocoa and hazelnut creams and Hazelnut and Pistachio pastes.
Preparation optimal both in freezing that in cooking. Mix 400/450 grams of Idealcream with one litre of water or milk at room temperature. Whisk the mix for a minute to obtain a velvety and homogenous cream. Let it rest for five minutes and then whisk again to obtain the optimum consistency.
