Page 73 - Demo

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COATINGS
Cheesecake snack with white chocolate and strawberries with White Edelweiss Cream and White Edelweiss Chocolate
LACTIC MATTER average
33%
STRUCTURE
Compact and meltable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
FAT total
39%
CODE 7563
RECOMMENDED USES
FAT total
65%
CODE 1862
RECOMMENDED USES
EDELWEISS WHITE CREAM
HAZELNUT PASTE
HAZELNUT paste
100%
STRUCTURE
Smooth and uniform hazelnut paste.
WEIGHT - 5 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
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.
The exclusive use of high quality hazelnuts, the uniform roasting and the absence of any residual peel provide the characteristics of this high quality hazelnut paste.
Specialised for praline, ganache, cremini and fill- ings.
May be used in the composition of baking prepa- rations, cream flavourings, foams and mousses. May also be used to create semifreddi, variega- tions and ice cream bases.
HAZELNUT PASTE