Vegetable cream, white color and high stability, ideal for decorating desserts
Thanks to the UHT technology, it offers a long shelf life (365 days) and does not require refrigeration (to be stored in a cool and dry place below 20C).
Keep in the refrigerator before use. The optimal temperature before foaming is 8-12C.
The foam obtained is delicate, without generating the sensation of finding something on the roof of the mouth specific to substitutes for whipped cream and gives desserts a pleasant sweet taste, a creamy texture and a pleasant color.
It is already sweetened, ready to be foamed and used in edible decorations, creams, toppings, etc.
It can be used as such or mixed with other ingredients: sugar, pastry creams, cocoa, chocolate, jam, flavors, liqueurs, dyes, etc.
How to use : Shake well before use. For the best results, whip the cream between 8 and +12C at medium speed until the desired texture is obtained
Does not contain gluten.
Ingredients : Water, fully hydrogenated vegetable fat (palm kernel, rape) 27%, sugar 11%, humectant (sorbitol), proteins from milk , stabilizer (E-463, E-340ii), emulsifiers (E-472e, lecithin soy , E472b), salt, flavor and color (E-160a).
Allergens: Contains milk and derivatives (includes lactose) and soy and soy products.
Storage : At room temperature (below +20C). After opening, keep between 0 and +5C and use within 3 days. Do not freeze.
