Cream Patisserie
Usage
1 kg of creme patisserie powder is mixed with 2.5 lt of cold water (3-10 C) in a mixer at high speed for 3-4 minutes until it reaches the required consistency.
Product Features
It is used as a filling in pastry products such as profiteroles, eclairs, cakes, tarts, tarts and croissants. Since it is a very quick and hygienic method of preparation, the cream obtained in this way preserves its freshness for a long time without turning sour or cracking.
Our Varieties
| Weight Kg. | PACKAGING | Number of Pieces in Box | Shelf life |
|---|---|---|---|
| 1 Kg. | Foil | 10 | 2 Years |
| 10 Kgs. | Kraft Bag | 1 | 2 Years |