Page 72 - Demo

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CREAMS
ICAM DARK CHOCOLATE ICING
MORESKA CREAM
LOW FAT COCOA POWDER average
15%
STRUCTURE Soft spreadable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
EDELWEISS WHITE CREAM
LACTIC MATTER FAT average total
33% 39%
LOW FAT COCOA POWDER average
23%
STRUCTURE Smooth and spreadable icing.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
FAT total
HAZELNUT paste
CREAMS
AND HAZELNUT PASTE
FAT total
HAZELNUT paste
41% 6% CODE 7560
34% 14%
CODE 7559
RECOMMENDED USES
STRUCTURE
Compact and meltable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
CODE 7563
RECOMMENDED USES
Pronounced dark chocolate flavour. Its clean cut and glossy finish make it the perfect glazing for chocolate cakes (Sacher, panettone, colomba, etc). May also be used as sauce for creamy des- serts. Ideal glazing for semifreddi.
Strong cocoa flavour, the presence of 14% hazel- nut paste softens and rounds the aromatic pro- file. Notes of vanilla. Very Dark Chocolate colour. Homogeneous structure. Chocolate at positive temperature (in showcase) it always maintains the aesthetic yield. Perfect for flavouring, excellent as glazing profitterole, cakes and small pastry - use at 35°C for better fluidity. For pralines as filling to be used alone or added with chocolate (approx- imately 35%) to give it more structure. Perfect in addition of inclusions.
Base cream, soft to cut. Milky taste, which is ide- al in combination with other flavourings oils and pastes.
May be whipped in a mixer for a softer structure. May be used pure or with additional chocolate to add more structure.
Excellent with the addition of inclusions.
Possible uses: toppings, paste addition to butter/ meringue flavouring/creams, glazing and decora- tions. Outstanding when whipped for the decora- tion of cupcakes.
RECOMMENDED USES