ZeroP Fillmilk Cream
(average)
White base cream, with a delicate milky taste, that lends itself to being flavoured. Made with karité oil, hydrogenated fat free.
- No hydrogenated fats
- Gluten free
Specifically as a filling for pralines, to be used in its pure form or added to chocolate to provide more structure. Perfect with the addition of inclusions. When used in pralines, it is recommended to melt the cream at a temperature of 26/28°C. Very suitable to be flavoured with powdered spices, essential oils, fat soluble aromas and distinctive fatty pastes.
Specifically for fillings in cold cakes or adding flavour, lends itself well to decorations. Perfect to seal decorations in cake design.
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Pastry bases
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Cooking
White base cream, with a compact but spreadable consistency, soft to the cut. Subtle milk flavour that lends itself to being flavoured with powdered spices, essential oils, fat-soluble aromas, and distinctive fatty pastes. With karitè oil, does not contain hydrogenated fats.
For use in pralines: soften at a temperature of 26°/28° C, for use in glazes: 32°/33°C.