BAVARIAN
Universal base for soft desserts
DESCRIPTION
Mix for Bavarian creams and mousses with stable structure. Perfect for flavoring, ensuring creaminess and clean slicing even after freezing.
CHARACTERISTICS
Easy to prepare.
Stable at room temperature and easy to work with a sac-a-poche.
After cooling, the structure retains a firm and clear cut.
box 3 bags x 1,5 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
250 g 1 bag BAVARESE 250 g Cold water (+4 °C) 500 g fresh dairy cream - In a planetary mixer whip all the ingredients for 1 minute at slow speed, and 3 minutes at maximum speed. Flavour the BAVARESE cream with HALTACREM as you like. Keep the BAVARESE cake in a batch freezer and once completely frozen, unmould it and decorate it as you like. Store at +4 °C and serve at room temperature. |
250g +350g Cream | 730 Days |
STORE IN A COLD AND DRY PLACE
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